Delicious Spicy Peach Chutney
A lightly spiced peach chutney offers a versatile accompaniment to curries, mild cheeses, and whole grains, complete with canning instructions.
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Instructions
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Start boiling a large pot of water; score an X on the bottom of each peach.
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Blanch peaches in boiling water for 1 minute, then transfer to a bowl and cool until handleable.
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Peel the blanched peaches.
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Pit the peaches, twisting freestones apart or slicing flesh from clingstones.
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Chop peeled and pitted peaches into 1/2-inch chunks.
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Combine all ingredients in a large pot over medium-high heat.
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Cook, stirring frequently, until peaches soften and chutney thickens; raise heat if needed until a spoon leaves a clear trail when scraped across the pot bottom.
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Ladle chutney into clean pint or 1/2-pint canning jars, leaving 1/2-inch headspace.
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Wipe rims, screw on lids, and process in a boiling water bath for 10 minutes.