This blog post has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website or previously sponsored content, are not sanctioned by the Vidalia Onion Committee.

I’m definitely a sweet and savory kind of girl. I LOVE appetizers that are a little mix of both. That’s why I am totally loving this Vidalia Onion and Peach Chutney!

Juicy peaches mix so well with the spicy sweetness of the Vidalia onions. It’s like a match made in heaven.

Vidalia Onion and Peach Chutney

I like to make this with Vidalia onions because it gives this chutney such a unique taste. They have a sweet onion flavor that you can’t get from any other onion.

They are seasonal and only available from April to about August or September. So I cook up as many recipes as I can think of during this time to get the most out of the season.

Vidalia Onion and Peach Chutney


  • 1 TBSP canola oil 
  • ½ cup apple cider vinegar 
  • 1 Vidalia onion, diced 
  • 1 clove garlic, minced 
  • 1tsp grated ginger 
  • 1 cup light brown sugar 
  • 2 Pounds firm peaches, peeled, cored, and medium diced 
  • ½ tsp chili flakes 
  • 1 pinch dry mustard 


In a Dutch oven over medium heat, add canola oil. And when the pan is hot, add Vidalia onion and stir gently until onion start to become translucent.

Vidalia Onion and Peach Chutney

Add garlic and ginger to pan. Stir one minute, but don’t let garlic start to brown.

Vidalia Onion and Peach Chutney

Add brown sugar and apple cider vinegar. Mix all together. Once ingredients in the pan are mixed and sugar begins to dissolve, add peaches, chili flakes and dry mustard. Stir well.

Reduce heat to medium low. Cover Dutch oven with lid and continue to let simmer until peaches become soft but still hold their shape, about 35-45 minutes.

Remove from heat and serve. This Chutney can be enjoyed in a variety of ways, including on a charcuterie board or atop chicken and pork. My favorite way to eat this yummy chutney is right away with some warm crusty bread.

Vidalia Onion and Peach Chutney

To store, ladle into canning jars. The Chutney can be kept in the refrigerator for up to 3 weeks.

This Vidalia Onion and Peach Chutney is the perfect snack for Kentucky Derby watching this weekend. I have always been such a huge fan of the Derby and hope to go in person at some point and drink a traditional mint julep in one of those fancy hats.

The Kentucky Derby will feature 5-star cuisine and Vidalia onion recipes across Churchill Downs on May 1st. You can participate in the fun at home with this delish official Vidalia onion recipe.

Visit the Kentucky Derby’s Party Central page to access other official Vidalia onion recipes curated by Churchill Downs’ Executive Head Chef to make at home.

Whether you are celebrating the Kentucky Derby or creating a delicious meal at home, Vidalia onions help make life’s sweet moments a little sweeter. This Spring elevate your recipes with America’s favorite sweet onion.

Vidalia onions are hand planted and harvested in only 20 counties in South Georgia. And remember they are only available from April to August each year. Get them while you can!

So cook up some of this Vidalia Onion and Peach Chutney, get out your fancy hat, and watch the Kentucky Derby with me on May 1st.