Quick Peacharine Chutney

by Dorothy Reinhold on July 14, 2013

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Peacharines are back, and they’re better than ever!

Remember last year when I introduced you to Peacharines, the half-peach, half-nectarine that is the best of both fruits?

I suggested you eat them out of hand, or with a simple Caramel Fruit Dip if you needed to gussy them up.

This year, when Melissa’s Produce sent me a Peacharine shipment of delicious, slurpy fruit from the Kingsburg Orchards, I made a Quick Peacharine Chutney and used it with my grilled chicken.

Quick Peacharine Chutney on Shockingly DeliciousI raided the spice cabinet to make a sweet-and-savory, slightly spicy sauce that is reminiscent of chutney. It will be ready before the chicken is off the grill.

Recipe: Quick Peacharine Chutney

Summary: Savory, spicy notes in a not-too-sweet, complex peach sauce perfect to use on grilled chicken or pork.


  • 6 Peacharines, peeled and sliced
  • 2 tablespoons coconut sugar *see note below
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground ginger
  • 1 teaspoon cornstarch mixed in 2 teaspoons water


  1. Using a potato masher, mash the Peacharines. Add them to a small saucepan, along with the coconut sugar, allspice, cloves, cinnamon, garlic, onion and ginger. Bring to a boil and simmer for 2-3 minutes, stirring frequently.
  2. Stir in the cornstarch and bring mixture to a boil, stirring constantly. Cook for another 30 seconds. It will thicken slightly.
  3. Remove from heat, scrape into a bowl and serve with your grilled meat. It may be served warm, room temperature or cold, as you wish.
  4. Store leftovers (if any!) in the refrigerator.
  5. Serves 4.


Dorothy Reinhold / Shockingly Delicious.
Melissa’s Produce sent the fruit for recipe development.

What is coconut sugar?

Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and Southeast Asian regions where the coconut palm is abundant. It usually comes in crystals or granules, has a taste like brown sugar, and consists of sucrose (containing glucose and fructose). It has gained recent popularity because it is classified as a low-glycemic food, and is considered to be somewhat healthier than white sugar because of its higher mineral content. (Source: Wikipedia)

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See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 10 minutes
Cooking time: 5 minutes
Diet type: Vegetarian, Vegan
Number of servings (yield): 4
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 

This week our #SundaySupper crew is Preserving the Harvest. Look at the variety of things we have cooked up for you! Try my simple Peacharine Chutney, or find something else from the menu below that floats your boat:

Cool Condiments
Chow Chow Relish from Magnolia Days 
Homemade Hot Dog Relish from Juanita’s Cocina

Fabulous Fruits
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind fromWhat Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes
Fireweed Jelly fromThe Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite 
Gravlax fromThat Skinny Chick Can Bake

Vivacious Vegetables
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine 
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa fromPeanut Butter and Peppers 
Hot and Spicy Giardiniera from The Messy Baker 
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney fromFood Lust People Love
Traditional Escabeche (Pickle) fromBasic N Delicious


{ 27 comments… read them below or add one }

Kevin Smith July 18, 2013 at 9:02 am

I never had this, or have heard of it, but definitely something I’d try!


Laura | Small Wallet, Big Appetite July 17, 2013 at 1:49 am

I have never heard of peacharines wish they had them here because they sounds fabulous.


Family Foodie July 15, 2013 at 2:56 pm

I have never had a peacharine, but whats not to like? I love peaches and nectarines. This chutney looks delicious and would go so well with chicken!


Nancy @ gottagetbaked July 15, 2013 at 1:56 pm

I’ve never heard of a peacharine before but I bet they’re delicious! I love this chutney – maybe I can make it with half peaches, half nectarine. I can just imagine how amazing this is slathered on everything!


Lentil Breakdown July 15, 2013 at 12:51 pm

Sounds spicy good, although I’d be partial to throwing in cardamom—but you hate that. 🙂


Dorothy Reinhold July 15, 2013 at 4:43 pm

Tweak to your own delight! How on earth do you remember that I don’t like cardamom? Good memory!


Katy July 15, 2013 at 12:18 pm

This sounds delicious, and is super quick! I thought nectarines were basically peaches without the fuzz anyway – I guess I need to try a peacharine!


Jennie @themessybakerblog July 14, 2013 at 2:43 pm

Peacharine? Why is this the first time I’m hearing about this. I’m clearly behind. I’m going to need to scope these out. This chutney looks so good.


Shannon R July 14, 2013 at 2:42 pm

I’ve never had a peacharine. I’ll have to scout them out. I love both fruits so much that it’s got to be a winner!


Diana @EatMoveShine July 14, 2013 at 11:54 am

I love the depth of flavors in chutneys, and this one sounds delicious!!!! And wow, on the peacharine… I’m soooo looking for these 🙂


sippitysup July 14, 2013 at 11:18 am

Have you tried Palm Sugar? I wonder if it’s the same as coconut sugar as coconuts come from Palm Trees. GREG


Dorothy Reinhold July 14, 2013 at 5:44 pm

Nope, not the same thing. Here’s what wikipedia says about palm sugar:
Palm sugar was originally made from the sap of the Palmyra palm, the date palm or the sugar date palm. Now it is also made from the sap of the Arenga pinnata (sugar palm) and the nipa palm, and may therefore also be sold as “arenga sugar”. Palm sugar is made by making several slits into the stem of a palm tree and collecting the sap. The sap is then boiled until it thickens.
Palm sugar should not be confused with coconut sugar, which is made from the sap of cut flower buds of the coconut palm, instead of from the sap of the tree itself.


Sarah Reid, RHNC (@jo_jo_ba) July 14, 2013 at 10:45 am

I have *never* heard of Peacharines but they sound awesome. I may try this with half and half peaches and nectarines though!


Nicole @ Daily Dish Recipes July 14, 2013 at 10:35 am

Dorothy, this is beautiful. It looks fantastic and I love the combo of flavors …just wonderful!


Dorothy Reinhold July 14, 2013 at 10:45 am

Thank you, Nicole!


Shannon @VillageGirlBlog July 14, 2013 at 8:26 am

Beautiful Chutney! I have never had a peacharine. I have to try this fruit.


Jen @JuanitasCocina July 14, 2013 at 7:09 am

Your chutney is gorgeous. Also, why have I never had the wonder of a peacharine?


Dorothy Reinhold July 14, 2013 at 10:21 am

Thanks, and I dunno! A Peacharine is the perfect love child of a peach and a nectarine, with the best quality of both!


Jennifer @ Peanut Butter and Peppers July 14, 2013 at 6:20 am

Wow, now your chutney looks amazing!! Yummy!!


Dorothy Reinhold July 14, 2013 at 6:21 am



Renee July 14, 2013 at 6:02 am

Now I’ve got another fruit to find thanks to you. I’m so curious as to how a peacharine tastes. And your chutney, oh my! Just lovely with all those spices.


Stacy July 14, 2013 at 5:58 am

I love this quick chutney, Dorothy! Because you can just make a little bit and, as you say, have it ready before the grilled chicken. I say, forget the chicken. I could eat this with a spoon.


Dorothy Reinhold July 14, 2013 at 6:16 am

Me too! I ate it on toast the next day, too.


Hezzi-D July 14, 2013 at 4:29 am

Yum! This sounds sweet and a little savory. I’ve not had a peacharine before but my brother called me last night to see if I’ve had plumagranate’s before. I guess I’ll try the ones he brings back and then start looking for peacharine’s. I love the half and half fruits…they are just so good!


Dorothy Reinhold July 14, 2013 at 6:17 am

Me too! They breed the best qualities of both parent fruits into one child fruit!


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