If you’re looking for a delicious homemade gift or simply want to preserve the best of summer, this Hot and Spicy Stone Fruit Chutney is a wonderful addition to your pantry.
Whenever I have an abundance of summer fruit, apart from making jams or fruit preserves (glyka tou koutaliou) I look for ways to preserve it so that I can enjoy those wonderful flavours long after the season has ended.
Stone fruits such as peaches, nectarines, apricots and plums are delicious on their own, but when gently simmered with onions, ginger, vinegar and spices, they are transformed into a rich, fruity chutney that pairs beautifully with roasted meats, cheeses, sandwiches and even curries.
One of the things I love about this recipe is that it doesn’t require a specific combination of fruit.
If you enjoy making homemade chutneys, you might also like my Tomato Fruit Chutney, another delicious preserve that combines sweet and savoury flavours.
Whether your garden is overflowing with peaches, you’ve bought a punnet of ripe apricots at the market, or you simply have a few different fruits that need using, this chutney adapts beautifully.
Each batch develops its own unique character depending on the balance of sweet and tart fruit.
Fresh ginger adds warmth, while a green or red chilli gives the chutney a gentle kick without overpowering the natural sweetness of the fruit.
Red wine vinegar balances everything with just enough acidity to create a wonderfully complex flavour.
Like most chutneys, this one tastes good straight away, but it becomes even better after a few weeks as the flavours have time to mature. The fruit softens, the spices blend together and the vinegar mellows into the background.
Serving Suggestions
Serve with roasted pork, grilled chicken, lamb or sausages.
Add to a cheese platter with graviera, feta, mature Cheddar, Brie or goat’s cheese.
Spread inside sandwiches, burgers or wraps.
Serve alongside curries or spoon over grilled halloumi.
Storage
Store unopened jars in a cool, dark place for up to one year.
Once opened, refrigerate and consume within three to four weeks.
Frequently Asked Questions
Why did my chutney taste much hotter while it was cooking?
This is perfectly normal. Chutney often tastes spicier when it is still hot because heat intensifies the perception of chilli. As the chutney cools, the sweetness of the fruit becomes more noticeable and the flavours begin to balance.
Will the chutney become milder over time?
Yes. During storage, usually after two to three weeks, the fruit, vinegar and spices continue to meld together. The chilli doesn’t lose its heat, but it becomes better integrated with the other flavours, making the chutney taste smoother and more balanced.
What if my chutney is too spicy?
If your chutney tastes hotter than you would like, don’t rush to change it while it’s still hot. Allow it to cool completely and taste it again the following day. You may find that the heat has already mellowed considerably.
If it is still too spicy, simply reheat the chutney and add more chopped stone fruit, a little extra sugar and a splash of vinegar before simmering again until thickened. This dilutes the chilli while maintaining the balance of flavours.
Tips
Use a mixture of ripe and slightly underripe fruit for the best balance of sweetness and acidity.
Leave some of the fruit in larger pieces if you prefer a chunkier chutney.
This chutney develops its best flavour after maturing for at least two weeks.
Sterilise your jars properly to maximise shelf life.
Enjoy the chutney with grilled meats, cheese boards or as a delicious addition to sandwiches and wraps.
Hot and Spicy Stone Fruit Chutney
Preserve the flavours of summer with this easy Stone Fruit Chutney recipe made with peaches, nectarines, plums and apricots. Sweet, tangy and gently spiced, it's perfect with cheese, grilled meats and sandwiches.
Ingredients
- 1 kilogram mixed stone fruit (peaches, nectarines, apricots and plums), pitted and roughly chopped
- 1 large onion, grated or finely chopped
- 2 cloves garlic, minced
- 1 hot green chilli, finely chopped
- 30 grams fresh ginger, grated
- 250 ml red wine vinegar
- 400 grams sugar
- 1 tablespoon mild mustard
- 1 teaspoon crushed coriander seeds
- ½ teaspoon ground cinnamon
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Wash the fruit, remove the stones and cut into bite-sized pieces.
- Finely grate the onion, garlic and the ginger. Finely chop the chilli pepper.
- Place all the ingredients in a large heavy-bottomed saucepan and stir well.
- Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved.
- Reduce the heat and simmer gently, uncovered, for about 50–60 minutes, stirring occasionally. As the chutney thickens, stir more frequently to prevent it from sticking.
- The chutney is ready when it has thickened and a wooden spoon drawn across the bottom of the pan leaves a clear trail for a few seconds before the mixture slowly runs back together.
- Taste and adjust the sweetness or acidity if necessary.
- Spoon the hot chutney into sterilized jars, seal immediately and allow to cool completely before storing.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 474Total Fat 7gSaturated Fat 2gUnsaturated Fat 5gCholesterol 17mgSodium 734mgCarbohydrates 101gFiber 5gSugar 85gProtein 8g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
