It’s peach season, folks, and we’re also heavy into preserving season. This time last year, I was in full-on preserving mode and had already made a variety of jams, my first attempt at pickles, an awesome balsamic red pepper jelly, and this peach chutney.
The chutney turned out to be the shining star amongst my efforts last year, and I wanted to share the recipe with you. Sweet with a slight kick balanced against the earthiness of ginger, I’ve piled this chutney on pork roasts and fish filets alike all through the fall, winter and spring.
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- 8 cups peaches, peeled and chopped
- 1 cup raisins
- 2 cloves garlic, minced
- 1 cup onion, chopped
- 2 cups packed brown sugar
- 1 cup apple cider vinegar
- 1 tsp. ground ginger
- 1 tbsp. chili powder
- 1 tsp. curry powder
- 1 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. ground cloves
- Olive oil to saute onions
- In a large pot over medium heat, saute the onions until translucent. Add the spices and stir until the onions are coated. Add the rest of the ingredients, reduce the heat, and simmer until the mixture has cooked down a little and has caramelized into a nice brown colour.
- Meanwhile, prepare your jars for canning by sterilizing them in a boiling water bath. Once the chutney has finished cooking, spoon it into the canning jars and seal with the lid. **When canning, it is best to follow instructions for canning safely. Here's a website that can help: http://healthycanadians.gc.ca/eating-nutrition/safety-salubrite/food-canning-conserve-aliment-eng.php
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8 comments on “Peach Chutney”
Thanks for the inspiration. I had a few peaches and plums languishing in the fridge, and just enough raisins in the cupboard to make a single jar of this to enjoy as autumn rolls in.
Glad to hear this recipe came along at the right time for you! It’s my favourite thing to pile on a fork with grilled salmon or haddock.
Hi, I’m going to make this on Monday (without the raisins). How many jars did you get?
Hi Lori! Thanks for reading! I got about 8 cups out of this recipe. Let me know how it goes for you!
I am planning on making this, but I was wondering about the canning part? Did you boil the jars once sealed with the chutney inside? Or just sterilize the jars and seal them by screwing on the lid? If you did boil them afterwards, how long did you boil for? Also, any idea on how long this will last?
With this recipe, I did not boil the jars after I had canned them. I sealed the jars by screwing on the lid and then turned them upside down (I think that does something – my mom always does it – but I’m not sure what). Usually, when a recipe is more acidic, it is less likely to be susceptible to bugs that can fester in canned goods. Definitely the surest way to know that you’re safe is to boil the jars afterwards – Google some canning guidelines for lengths of time etc. I’ve got some jars that have lasted a year, but it’s always a good idea to give the contents of any canned good that’s been sitting around for a while a sniff before piling it on your food!
I’ve got an abundant peach harvest and your recipe is just what I was searching for. I changed it up a bit by adding 1/2 red pell pepper cut into small dice, increased the garlic to 4 cloves, 1 tsp crushed red chile flakes for heat and substituted a 1.5 oz knob of fresh ginger (peeled then grated) for the powdered. Happy to say that the results are amazingly delicious with a kick! I simmered the chutney a while to get the liquids to thicken, and got 6.5 cups.
Sounds amazing, Dave! I’m so glad you made this recipe your own – I will have to try your adjustments too!
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