Vidalia Onion and Peach Chutney Recipe

Vidalia Onion and Peach Chutney

  • 1 TBSP canola oil 
  • 1 Vidalia onion, diced 
  • 1 clove garlic, minced 
  • 1tsp grated ginger 
  • 1 cup light brown sugar
  • ½ cup apple cider vinegar 
  • 2 Pounds firm peaches, peeled, cored and medium diced 
  • ½ tsp chili flakes 
  • 1 pinch dry mustard 
  1. In a Dutch oven over medium heat, add canola oil. When pan is hot, add Vidalia onion and stir gently until onion start to become translucent. 
  2. Add garlic and ginger to pan. Stir one minute, but don’t let garlic start to brown. 
  3. Add brown sugar and apple cider vinegar. Mix all together. 
  4. Once ingredients in pan are mixed and sugar begins to dissolve, add peaches, chili flakes and dry mustard. Stir well.
  5. Reduce heat to medium low. Cover Dutch oven with lid and continue to let simmer until peaches become soft but still hold their shape, about 35-45 minutes. 
  6. Remove from heat and serve. Chutney can be enjoyed in a variety of ways, including on a charcuterie board or atop chicken and pork.

To store, ladle into canning jars. Chutney can be kept in the refrigerator for up to 3 weeks. 

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