Prep 1 hr
Cook 1 hr
If you are a fan of chutney I think you will like this recipe. DH absolutely loves it especially paired with grilled pork tenderloin. If you like hot and spicy you can always add more jalapenos or substitute habanero peppers.
- 1814.36 g ripe firm peaches
- 354.88 ml golden raisins
- 1 large onion, minced
- 1 yellow bell pepper, minced
- 2 jalapeno peppers, seeded and minced
- 1 garlic clove, minced
- 118.29 ml crystallized ginger, chopped
- 473.18 ml cider vinegar
- 709.77 ml brown sugar
- 4.92 ml cinnamon
- 4.92 ml salt
- 4.92 ml crushed dried red pepper flakes
- Score an "x" on the bottom of the peaches and place in boiling water for 30 seconds.
- Remove with a slotted spoon and immediately submerge in ice water.
- Remove peelings and pits being sure to remove any of the "red" from the middle.
- Dice into small chunks.
- Combine all ingredients in large pot and bring to a simmer.
- Simmer until thickened, about 1 hour.
- While simmering prepare glass jars, lids and rings according the USDA guidelines for water bath canning.
- Ladle hot chutney into jars leaving a 1/4" headspace.
- Wipe rims and place seals on top and screw rings.
- Process in water bath for 10 minutes.
Delicious and so easy to make. Great smell and I will be giving this as gifts! followed the recipe but it took a little longer to cook down and thicken - maybe another 30 minutes. Made just a little over 7 half-pints. Perfect left-over for taste tests. Cannot wait to glaze a ham with this or serve with chicken or turkey.
This is excellent! I made it according to the recipe. My husband who doesn't like raisins or peppers was eating more and more. We had it with a chicken dish and I'll give it for gifts. It took a longer time to thicken than suggested. I let some of it go for 1 1/2 hours to 2 and it was better than what I canned at 1 hour. Yummy. I also used amazing fresh peaches that are primo.
This is a delicious chutney, and the house smelled heavenly while making it! I love chutney and when I saw this recipe knew it would be great. Used peaches from our tree, and subbed a red bell pepper for the yellow one, also added a pinch of saffron, otherwise made as written. Am looking forward to serving this with our Thanksgiving bird, and giving some as Xmas gifts, too. Thanks so much Luby, for sharing this wonderful recipe. Made for Preserving Summer Memories in the photos forum.