Peach Chutney

"A plethora of peaches? Lucky you! You can put up some of this delicious peach chutney to have on hand. Try this with apricots too."
 
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Ready In:
1hr 30mins
Ingredients:
13
Yields:
4 cups
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ingredients

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directions

  • In a large saucepan, combine all ingredients and bring to a boil, skimming froth.
  • Simmer mixture, stirring occasionally, for 45 minutes to 1 hour, or until thick and brown.
  • Ladle into sterilized jars, leaving atleast ½ inch headspace.
  • Seal jars.
  • Put jars in water bath and add enough water to cover jars by 2 inches.
  • Bring water to boil and process jars, covered, for 10 minutes.
  • Let cool and store in a cool, dark place.

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Reviews

  1. This is now a staple at our house-we just won't be without it! I think the crystallized ginger is the KEY ingredient. It really gives it a punch! Have begun to use craisins instead of raisins--less sweet & adds color.I tried it with apples, but we didn't like it as well as the original with peaches. Next will try with apricots. I do not do the water bath, just tighly close jars & put them in frig. The lrg amt of vinegar seems to do the trick on preservation. Used it with the soon-to-be -famous Donald Trump turkey burger Oprah raved about. Thanks again for a terrific keeper!
     
  2. From Ruth Australia. ttry this instead of a water bath. wash and warm jars in a rinsecycle in the dishwasher. lids to. Place chutny into these jars lids on loosly. Place 3 jars at a time into microwave 1min. 650power. Tighten lids as you remove them. they will vacume seal as they cool Keep for 2yrs.
     
  3. The taste is really good, I made two separate batches of this, but I will rate it again in a couple of weeks after I open a jar of it, I did increase the red pepper flakes to 1 teaspoon, and I think it really could have been more for our tastes! thanks Ev!...Kitten
     
  4. The smell of this while I was cooking it was wonderful! It was my first attempt at a chutney. It will be in the Christmas baskets this year. Thanks!
     
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Tweaks

  1. This is now a staple at our house-we just won't be without it! I think the crystallized ginger is the KEY ingredient. It really gives it a punch! Have begun to use craisins instead of raisins--less sweet & adds color.I tried it with apples, but we didn't like it as well as the original with peaches. Next will try with apricots. I do not do the water bath, just tighly close jars & put them in frig. The lrg amt of vinegar seems to do the trick on preservation. Used it with the soon-to-be -famous Donald Trump turkey burger Oprah raved about. Thanks again for a terrific keeper!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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