Peach Mango Chutney

Chutney is a spicy-savory-sweet condiment usually made from fruit. The intense, concentrated flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt.

Chutneys and any fruit-based ferments are FAST (not more than 4 days). Due to their high sugar content, fruit-based ferments tend to go toward alcohol fermentation. We are trying to achieve lactic acid fermentation with this recipe rather than alcohol, so we want to create an environment that favors lactic acid bacteria and doesn’t give yeasts (the organisms who create alcohol) a chance to do their thing.

If you want a thicker-style chutney (more like traditional cooked varieties), you can strain the fruit pulp first. If you don’t, it will still be delicious, but a lot more liquid-like and require stirring before using, as the contents settle.

Peach Mango Chutney
Recipe type: Condiment
Prep time: 
Total time: 
Yield: 3-4 cups
A fun way to turn the fruits of summer into a savory condiment.
  • 3-6 medium peaches or nectarines plus 1 large red mango (any combo to make about 4 cups when roughly chopped)
  • ½ cup raisins (any variety)
  • 2 teaspoons sea salt
  • 2 Tablespoons raw honey
  • 2 Tablespoons liquid whey (Optional)
  • 1 tablespoon lemon juice
  • ½ teaspoon mixed peppercorns
  • ¼ teaspoon cinnamon (preferably freshly grated)
  • 1 teaspoon chili powder mix (aka "pico de gallo" seasoning) OR 1 chipotle pepper (in adobo sauce)
  • 2 basil leaves
  1. Peel and dice peaches or nectarines and mango into ⅛-1/4 inch cubes. For a smoother texture, blend them using a blender or stick blender or pulse them a few times in a food processor. Add to a medium mixing bowl.
  2. For a thicker chutney texture, strain the mixture through two layers of cheesecloth over a bowl. Leave for a few hours to let the juice drain out. Reserve strained juice for another use (like flavoring kombucha!)
  3. Mix honey, whey and lemon juice together.
  4. Chop raisins (or leave whole) and add to bowl.
  5. Chop basil into thin strips (chiffonade) and add to bowl.
  6. If using chipotle pepper, dice and add to bowl. If not, add chile seasoning mix to bowl.
  7. Crush or crack peppercorns and grate/sprinkle cinnamon into bowl.
  8. Add honey/lemon juice/whey mixture and stir.
  9. Pour fruit contents (if strained, it will be less volume) into a quart-sized mason jar or divide into two pint-sized mason jars.
  1. Place lid on jar, but DO NOT TIGHTEN (so CO2 can escape without building up pressure.)
  2. Leave in a warm spot in your kitchen.
  3. After a few days, you should see bubbles form, letting you know that fermentation is underway. Stir contents together.
  4. Taste! When you’re happy with how it tastes, tighten lid and store in refrigerator.
  5. Contents may separate from liquid. Stir before using.