Peach Chutney

Filed in Canning and Preserving, Uncategorized by on August 11, 2020 0 Comments

Looking for an unusual way to preserve fresh peaches? Turn them into piquant chutney!

peach chutney

Every June, when I thin the backyard Red Haven peach tree, I feel like I am stripping away all the potential peaches and the harvest will no doubt be slim.

Every late July-early August, when the Red Haven peaches all ripen at basically the same time, I wonder, “what was I thinking? Why did I leave so many peaches on the tree!”

Mother Nature has an interesting sense of humor.

But a prolific harvest means creatively preserving all those peaches; because my thrifty Yankee upbringing won’t let me waste a single peach. So, for almost two weeks, I have been making jam and preserves, and freezing lots of peaches. I am not a peach pie kind of gal, and it’s been a few years since I made chutney, so the time was ripe – haha sorry, bad pun.

What is Chutney?

Chutney is basically a type of relish/pickle. We tend to consider chutney an Indian staple, but according to Larousse Gastronomique, chutney is actually a British specialty. Chutney usually includes some sort of fruit – we tend to think of mango chutney as the basic version – mixed with spices, sugar, vinegar, and sometimes vegetables too.

Much like other pickled foods, chutney brightens a meal, adding interest and flavor. I especially like to eat chutney with bean dishes.

NOTE: Your batch may not be as dark as the photo above. I used muscovado sugar, a dark colored raw sugar. Regular light brown sugar will result in a lighter colored chutney. Still good!

Peach Chutney

Looking for an unusual way to preserve fresh peaches? Turnthem into piquant chutney!
Servings 5 pint jars

Ingredients
  

  • 1 large sweet onion
  • 1 cup yellow raisins
  • 8 cups peeled, chopped peaches
  • 2 Tablespoons mustard seed
  • 1 1/2 teaspoons crushed, red pepper flakes
  • 1 cup chopped, crystallized ginger
  • 1 teaspoon pickling salt
  • 4 cups apple cider vinegar
  • 2 cups light brown sugar

Instructions
 

  • Dice or finely chop onion and raisins – a food processor or chopper works best.
  • Mix all ingredients together in a large cooking pot or Dutch oven.
  • Bring just to a boil, reduce heat and simmer for about an hour or until mixture is slightly thickened.
  • Pack into clean, pint canning jars; leaving ½ inch headspace. Wipe jar lids, cover with two-piece lids, and process in a boiling water bath canner for 10 minutes.
  • Remove from canner and let sit overnight before removing lid rings and storing.
  • Makes about 5 pints.
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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

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