Total Time
Prep 15 mins
Cook 25 mins

This is an excellent very versatile chutney. We serve it with turkey, pork chops, and on a turkey sandwich. It is also VERY excellent served cold, spooned over cream cheese with crackers.

Ingredients Nutrition


  1. Drain the peaches, reserving juice, and chop coarsely.
  2. Place cranberries, juice, sugar, and onion in a saucepan over medium heat and cook until cranberries begin to"pop".
  3. Add pecans, seasonings, and peaches, and cook 10 minutes longer.
  4. Remove from heat, and allow to cool.
  5. Pack into 4 2-cup jars.
  6. This keeps in the fridge for 2 months or can be frozen.
Most Helpful

I loved this chutney! I put half of the batch through the food processer and then mixed it back with the chunky half, and I thought the consistency was just right. Thanks! I'll use this one again for sure!

Carianne November 23, 2007

OH WOW ! This is yummy ! I will be making this for years to come . Thanks for sharing this keeper recipe !

Theresa P November 28, 2003