Canned Peach Chutney
This chutney is filled with the sweetness of a classic summertime favorite - peaches! To balance it out, it's packed with spice, cloves, cinnamon, and nutmeg!
Servings: 5 jam jars
Equipment
- 5 jam jars
Ingredients
- 1 cup ginger peeled and chopped
- 12 oz malt vinegar
- 1 cup light brown sugar
- 5-6 cups peeled and chopped peaches
- 2 medium onions finely chopped
- 2 green peppers finely chopped
- 2 banana peppers finely chopped
- 2 hot peppers (I prefer habañero)
- 1 cup dark raisins
- 1 cup golden raisins
- 2 tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
Instructions
- Roughly chop peeled ginger and tie in cheesecloth squares, creating a bag. Set aside.1 cup ginger
- In a heavy-bottomed saucepan, mix together vinegar and peaches and stir over medium-high heat. Bring to a boil and cook until peaches begin to become tender, about 15-20 minutes. Add sugar, onions, peppers, raisins, and salt. Reduce heat to boil gently.12 oz malt vinegar, 1 cup light brown sugar, 5-6 cups peeled and chopped peaches, 2 medium onions, 2 green peppers, 2 banana peppers, 2 hot peppers (I prefer habañero), 1 cup dark raisins, 1 cup golden raisins, 2 tsp kosher salt
- Continue cooking to thicken and reduce chutney. This process can take anywhere from 30-45 minutes depending on how hard you cook the mixture.
- After approximately 15 minutes, add the bag of ginger into the chutney. After 30 minutes, add the cinnamon, nutmeg, and cloves. If you don’t want the unique flavors from the spices, you can leave them out, but they do add a lot of interesting depth.1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves
- The chutney can be cooked to your desired thickness. I like mine to mound thickly on a spoon. To help thicken and break down the peaches, use a potato masher throughout the cooking process to mash the peaches. Once ready, remove the bag of ginger and discard it.
- As the chutney thickens, prepare your jars, water bath, and lids. I like to put mine in half-pint jars as I use it in small amounts for entertaining (and to enjoy for myself!), but any size jar is fine. Pour hot chutney into prepared jars, leaving ½ inch of headspace. Place on prepared lids and rings and process in a boiling water bath for 15 minutes. Remove and let sit for 24 hours before removing rings or storing.
Video
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Nutrition
Serving: 1tbsp | Calories: 32kcal