Apple and Peach Chutney

4.89 from 9 votes
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Make this super simple sweet and tangy apple and peach chutney, a flavorful condiment to serve with your favorite appetizers and entrees!

Sweet and Tangy Apple and Peach Chutney

Are you looking for a simple, yet delicious way to make your dishes, even more, delectable? I have found that sauces and condiments to serve on the side do the trick. Chutneys are chunky sweet and sour condiments used to brighten and add more flavor to almost any dish.

Similar to a relish, chutneys can contain cooked fruits, vegetables, and added spices that this sweet and tangy apple and peach chutney recipe just happens to feature both.

I wanted to create a refreshing chutney featuring summer fruits like peaches and apples. To enhance the flavor of the chutney, I added fennel because it has nice crisp anise or licorice flavor that pairs perfectly with apples, giving the chutney more depth.

To give the chutney the perfect tang, I used a mild apple cider vinegar and spicy brown mustard. I added some honey to balance the acids and bring all the flavors together. Cooking the fresh fruit in the vinegar and honey sauce helps to tenderize and infuse all of the flavors of the chutney into the small pieces of fruit and fennel. You don’t want the fruit to become mush, just tender to the bite. The fresh mint added just before serving brings the sweet, tangy and cool elements together.

You can find chutneys in many South Asian cuisines. Many Indian restaurants serve a sweet, savory and spiced Chutney condiment to help balance the heat from various Indian dishes like curries, which I love! I like to use this sweet mixed fruit chutney on grilled white meat or fish, on a crispy crouton or served with cheese. This apple peach fennel chutney recipe is also a perfect compliment to my grilled pork chops with honey mustard glaze.

What are some Condiments I can make and serve with my appetizers or main dishes?

Chutney- Sweet and sour condiment made of fruits and/or vegetables cooked in vinegar with sugar and spices. Some are reduced to a puree while others keep recognizable pieces of their ingredients.
Coulis- Sauce made from a puree of vegetables and/or fruit that is strained before serving. It can be vegetable-based like a red pepper curry coulis, or a berry coulis as a dessert sauce. Very easy to make!
Salsa- Cold chunky mixtures of herbs, spices, fruits and/or vegetables. Used as sauces for meat, poultry, fish, or as an appetizer. Try my grilled tequila lime chicken for a refreshing mango salsa recipe!
Sauce– A thickened liquid used to flavor and enhance other foods. It can be based on cream, egg, tomato, or animal/vegetable stocks. Try my simple homemade marinara sauce or a sweet and spicy barbecue sauce recipe for your summer dishes!
Vinaigrette- A temporary emulsion of oil and vinegar seasoned with salt and pepper. Try my steak with chimichurri sauce for a yummy recipe!

Apple and Peach Chutney

Make this super simple sweet and tangy apple and peach chutney, a flavorful condiment to serve with your favorite appetizers and entrees!
4.89 from 9 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 6 servings
Course Side
Cuisine American


  • 2 cups fuji apples, unpeeled, ½-inch cubes
  • 1 cup yellow peaches, unpeeled, ½-inch cubes
  • 1 cup fennel, ½-inch cubes
  • ½ cup cranberry juice
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon spicy-brown mustard
  • 4 mint leaves, for garnish


  • In a medium-sized saucepan add the cranberry juice, apple cider vinegar, and honey, stir to combine.
  • Add the cut apples and fennel to the pan and stir to mix.
  • Turn heat to medium high, simmer over medium heat for 10 minutes stirring occasionally or until the apples and fennel are crisp-tender, but not mushy.
  • Add the diced peaches, stir to combine and simmer for 2 minutes, making sure to keep the peaches intact.
  • Turn off the heat and add the mustard to the chutney, stir to combine. Cool to room temperature.
  • Cut the mint into thin slices and add to the cooled chutney just before serving.


  • Chutney can be transferred to an airtight container and refrigerated for up to one week.

Nutrition Facts

Serves: 6 servings
Calories 82kcal (4%)Carbohydrates 21g (7%)Protein 1g (2%)Fat 0.2gSaturated Fat 0.03gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.04gSodium 41mg (2%)Potassium 273mg (8%)Fiber 4g (16%)Sugar 17g (19%)Vitamin A 400IU (8%)Vitamin C 22.3mg (27%)Calcium 20mg (2%)Iron 0.4mg (2%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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