While you can buy prepared chutney in grocery stores, why not try a homemade chutney made with local grown peaches. While the preparation for this recipe is time consuming, it is worth the work. My aunt, who shared this recipe with me, had also substituted nectarines for the peaches to reduce the prep time and eliminate the peeling. The amount of sugar can be adjusted to taste. I make this from July to September, when peaches come into season in Michigan. Canned peaches can also be substituted for fresh peaches to make out of season and to reduce the prep time. The chutney is a perfect complement to lean meat, such as pork loin or chicken.
Peach chutney is a thick, jam-like condiment that blends the sweetness of ripe peaches with tangy vinegar and savory spices. Originating from Indian culinary traditions, this versatile preserve has various regional adaptations, such as the famous South African Mrs. H.S. Ball’s style, which emphasizes a fruity, balanced profile.
To make using peaches, first pare the peaches, which essentially means to remove the skin, pit and slice into sections. Begin by boiling 4 quarts of water. In batches, blanche peaches for one minute, then transfer to an ice bath. Slice peaches in half, remove pit and peel skin. Peel and dice ginger root in 1/4 inch cubes. In a saucepan with diced ginger root, just covered with water, cook on medium heat until almost tender, between 10 and 15 minutes. Drain, reserving water. Combine ginger, sugar, vinegar, Worcestershire sauce and garlic in a large pot. Bring to a boil. Add peaches, ginger water, onions, lime juice, ground ginger, chili peppers and raisins. Cook on low until thickened, up to 2 hours. Bring to a boil and ladle into sterilized jars. Seal immediately with lids and rings.
Equipment:
Peach Chutney
A thick, jam-like condiment that blends the sweetness of ripe peaches with tangy vinegar and savory spices.
Ingredients
Instructions
- Wash and sterilize quart, lids and rings.
- Boil 4 quarts of water. In batches, blanche peaches for one minute, then transfer to an ice bath. Slice peaches in half, remove pit and peel skin. Peel and dice ginger root in 1/4 inch cubes. In a saucepan with diced ginger root, just covered with water, cook on medium heat until almost tender, between 10 and 15 minutes. Drain, reserving water. Combine ginger, sugar, vinegar, Worcestershire sauce and garlic in a large pot. Bring to a boil. Add peaches, ginger water, onions, lime juice, ground ginger, chili peppers and raisins. Cook on low until thickened, up to 2 hours. Bring to a boil and ladle into sterilized jars. Seal immediately with lids and rings.