Ingredients:

  • 2 lbs (900g) ripe but firm peaches, peeled, pitted, and diced
  • 1 large onion, finely chopped (approx. 200g)
  • 1 red bell pepper, deseeded and finely diced (approx. 150g)
  • 1/2 cup (120ml) apple cider vinegar (5% acidity)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/4 cup (50g) raisins (golden or dark)
  • 2 tablespoons finely grated fresh ginger
  • 1-2 red chilies, finely chopped (or 1/2 teaspoon red pepper flakes), adjust to taste
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Chop all the vegetables and fruits as indicated in the ingredient list. This 'mise en place' is essential for smooth cooking.
  2. In the saucepan, combine all ingredients – peaches, onion, bell pepper, vinegar, sugars, raisins, ginger, chilies, mustard seeds, cinnamon, cloves, salt, and pepper.
  3. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to low and simmer gently, uncovered, for about 45 minutes, or until the chutney has thickened and the peaches are tender. Stir occasionally, more frequently towards the end of cooking to prevent sticking and burning. Visual Cue: The chutney should coat the back of a spoon.
  4. Test for doneness by placing a small spoonful of chutney on a chilled plate. Let it cool slightly. If it holds its shape and doesn't run, it's ready. If it's still too runny, continue simmering for a few more minutes.
  5. While the chutney is simmering, sterilize the jars and lids. You can do this by boiling them in water for 10 minutes or by following the manufacturer's instructions for your specific jars.
  6. Carefully ladle the hot chutney into the sterilized jars, leaving about 1/2 inch (1 cm) of headspace at the top. Wipe the jar rims clean with a damp cloth.
  7. Place the lids on the jars and screw on the bands finger-tight.
  8. For longer shelf life, process the filled jars in a boiling water bath for 10 minutes (adjust for altitude). (If you don't want to process them, the Chutney must be stored in the fridge after it has cooled down.)
  9. Remove the jars from the water bath (or place them on a towel if you're not processing them) and let them cool completely. As they cool, you should hear a pop as the lids seal. Check the seal by pressing down on the center of the lid. If it doesn't flex, the jar is properly sealed. Any unsealed jars should be refrigerated and used within a few weeks.
  10. Store the sealed jars in a cool, dark place for at least 2 weeks before using to allow the flavors to meld. Once opened, refrigerate. Your peach chutney is ready.