Homemade Peach Chutney is like “Fall” in a jar! It’s very easy to make and preserve and tastes amazing over chicken, pork or fish.
I have to thank my good family friend, Kathy Atkinson, for this amazing Peach Chutney recipe. She is a great cook, and I’ve been excited to share this recipe for a long time!
This peach chutney is like “Fall” in a jar! It has all of the fall spices I love, including cinnamon, cloves, and ginger. We love it served with pork loin, over chicken, or with a mellow white fish, like halibut or tilapia. This recipe makes a dozen jars, so I preserve them so that I can have some all Fall/Winter and even give some as gifts!
Consider trying these popular peach recipes:
- 4 cups ripe peaches , peeled and diced (about 6-7 peaches)
- 3/4 cup apple cider vinegar
- 1/4 cup lemon juice
- 1 cup raisins
- 1/2 cup dried cranberries (dried cranberries)
- 1/3 cup sweet onion , diced
- 1 jar McCormick crystallized ginger
- 1 Tablespoon sea salt
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 7 1/2 cups granulated sugar
- 1 pouch liquid fruit pectin
- Peel and slice the peaches and add them to a large pot pot with all other ingredients except the pectin.
- Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
- Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.
- Serve chutney at room temperature over pork, ham, chicken or turkey.
- Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving.
Have you tried this recipe?!
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