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

Print Recipe Pin Recipe

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.