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Five canning jars filled with peach chutney with bowl filled with bread in background all on gray slate surface
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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!
Course Spreads
Cuisine American
Difficulty Intermediate
Method Canning
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Water Bathing 15 minutes
Total Time 1 hour 50 minutes
Servings 5 jam jars
Calories 32kcal
Author Kaleb

Equipment

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.
  • 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.
  • 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.
  • 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: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.

Nutrition

Serving: 1tbsp | Calories: 32kcal

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