Peach Jalapeño Chutney

crostini with brie and peach jalapeno chutney

This spicy, sweet, and tangy peach jalapeño chutney is great spread on a sandwich, served alongside grilled meats, or used as an accompaniment for your next epic cheeseboard!



1 lb peaches
1 T olive oil
1 small yellow onion, minced
1/2 tsp kosher salt
2 jalapeño peppers with ribs and seeds, minced
2 T apple cider vinegar
1/3 C granulated sugar


Fill a large bowl with cold water and ice and set aside. Bring a medium pot of water to a boil. Lower peaches into the water for 30 seconds to a minute. Remove peaches using a spider or a slotted spoon and plunge immediately into your ice water bath. Let them sit for a few minutes and then peel using your hands or a paring knife. Then pit the peaches and dice. Set aside.

Empty the pot and wipe dry. Heat the oil over medium low heat and add the onion and salt and saute until onions are golden brown and soft, about five to seven minutes.

Add the peaches, jalapeños, vinegar, and sugar and stir to combine. Bring to a boil and lower heat to maintain a low simmer. Cook for 25-30 minutes, stirring every few minutes, until the chutney is thick and jammy. Season to taste – but be careful because it will be very hot.

Let cool and serve on your next cheeseboard!


You don’t absolutely need to peel your peaches, but I find it results in a more pleasant texture overall. 

If you want less heat, omit the ribs and seeds from the jalapeños, or cut it down to just one pepper.

Stir this every few minutes so that it doesn’t stick to the bottom of your pot and burn.

Doubling or tripling this recipe works very well.

Keywords: peach chutney, spicy chutney, spicy fruit spread, condiment, cheese board accompaniment