Peach Chutney

This chutney is good with curry dishes, quiche, sausage, pakora, falafels etc. This recipe makes 3-4 pints and can easily be doubled. It is important to sterilize your jars and lids prior to filling. Wash jars and lids in hot soapy water, rinse well. Place jars on sheet pan in an oven at 200°f for 20 min. Place lids in pot of boiling water and simmer for at least 5 min. Fill bottles as soon as you remove from oven and place lids on directly from boiling pot. Do not let them cool down before filling. Please check out this link if you have never made perseveres before. If you are not sure about the seal on your bottles, store in fridge of freezer.

  • 2 lb. peeled diced peaches
  • 1 clove minced garlic
  • 1/4 cup chopped onion
  • 2 oz. fresh chopped ginger
  • 2 cups date puree
  • 3/4 tbsp. chili powder
  • 1/2 tsp. curry powder
  • 1/2 tbsp. mustard seed
  • 1/8 cup pickling spice
  • 2 cups apple cider vinegar

In a large heavy pot, stir together the peaches, garlic, onion, ginger, chili powder, mustard seed, curry powder, date puree and apple cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.

Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings.


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