Peach Chutney
Easy Peach Chutney recipe made with fresh peaches, ginger, and spices.
Servings: 40
Calories: 168kcal
Cost: 15
Equipment
Ingredients
- 4 cups fresh peaches (650g), peeled and diced (about 6-7 peaches)
- 3/4 cup apple cider vinegar (180g)
- 1/4 cup lemon juice (60g)
- 1 cup raisins (150g)
- 1/2 cup dried cranberries (60g)
- 1/3 cup sweet onion (50g), 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 (1500g)
- 1 pouch Certo liquid fruit pectin
Instructions
- Peel and dice peaches and add to a large pot with all ingredients except pectin.4 cups fresh peaches, 3/4 cup apple cider vinegar, 1/4 cup lemon juice, 1 cup raisins, 1/2 cup dried cranberries, 1/3 cup sweet onion, 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
- Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
- Remove from heat and stir in pectin. Continue stirring for 5 minutes, allowing it to cool slightly.1 pouch Certo liquid fruit pectin
- 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.
Video
Notes
Yield: About 10 cups. Serving Size: 1/4 cup.
Storage Instructions: Keep chutney in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container.
Canning Peach Chutney: I have not tested this recipe in a water bath canner (although I think it would work great). Please consult your county safe-canning guidelines for acidic levels and cook time needed to make it safe for shelf-stable storing.
Variations:
- Fruit: Try apricots, plumcots, pears, or mango in place of the peaches.
- Substitute dried fruit: Use your favorite dried fruit in place of raisins and Craisins.
- Make it a Dip: I love to add some softened cream cheese to make it the perfect consistency for a fruit or cracker dip or spoon the chutney over top of a block of cream cheese and serve.
- Make it a Glaze: spoon chutney over Baked Ham.
Nutrition
Calories: 168kcal | Carbohydrates: 43g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 178mg | Potassium: 58mg | Fiber: 1g | Sugar: 40g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.2mg
Recipe Link
Recipe Video
