Looking for an unusual way to preserve fresh peaches? Turn them into a bright, tangy chutney that keeps well and pairs beautifully with cheeses, grilled meats, and bean dishes.
Each June, when I thin the backyard Red Haven peach tree, it feels like I’ve removed all the promise from the branches and that the harvest will be light. Then, in late July to early August, the tree floods with ripe peaches all at once and I ask myself, “Why did I leave so many on the tree?”
Nature has a funny sense of timing. A generous crop calls for creative preserving, and my thrifty upbringing won’t allow a single peach to go to waste. Over the last couple of weeks I’ve been making jams, freezing peaches, and this year I revived an old favorite: peach chutney. It’s a great way to showcase ripe fruit with a sweet-tangy-spicy profile.
What is Chutney?
Chutney is a kind of relish or pickle: fruit (mango is classic) cooked with spices, sugar, vinegar and sometimes vegetables. Though commonly associated with Indian cuisine, chutney was also adopted and adapted in Britain and appears in many forms worldwide. Like other preserves, chutney livens up a meal — try it with beans, roasted vegetables, cold cuts, or cheese.
Note: color will vary depending on the sugar you use. I used muscovado, which yields a darker chutney. Using light brown sugar will produce a lighter hue without changing the flavor balance.
Peach Chutney
Pin Recipe
Ingredients
- 1 large sweet onion
- 1 cup yellow raisins
- 8 cups peeled, chopped peaches
- 2 Tablespoons mustard seed
- 1 1/2 teaspoons crushed red pepper flakes
- 1 cup chopped crystallized ginger
- 1 teaspoon pickling salt
- 4 cups apple cider vinegar
- 2 cups light brown sugar
Method
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Dice or finely chop the onion and raisins — a food processor or chopper speeds this up.
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Combine all ingredients in a large pot or Dutch oven.
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Bring the mixture just to a boil, then reduce the heat and simmer for about an hour, or until it thickens slightly. Stir occasionally to prevent sticking.
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Ladle the hot chutney into clean pint jars, leaving ½ inch headspace. Wipe rims, apply two-piece lids, and process in a boiling water bath canner for 10 minutes.
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Remove jars from the canner and let them rest undisturbed overnight. After 24 hours, remove the screw bands, check seals, and store in a cool, dark place.
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Yield: about 5 pints.