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Peach Chutney

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


  • 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


  • 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.