Peachy Keen Chutney A Taste of Summer Sunshine

Recipe Introduction

Ever get bored with the same old cheese board? Fancy something more ? This peach chutney will rock your world. It's sweet, spicy, and totally addictive.

Quick Hook

Ready for a taste of summer sunshine? Our peach chutney recipe brings the perfect blend of sweet and spice to your table. Trust me, this is a game-changer.

Brief Overview

Peach chutney hails from the traditions of preserving summer's bounty. It transforms seasonal peaches into a condiment perfect for all year.

This is an easy chutney recipe that takes about an hour from start to finish. This recipe yields about 4 small jars of deliciousness.

Perfect for gifting or keeping all to yourself!

Main Benefits

This homemade peach chutney isn't just delicious. It is packed with vitamins from the peaches! It's the perfect addition to your next cheese and wine night.

What makes this spicy peach chutney special? The perfect balance of sweet peaches, tangy vinegar, and a kick of ginger and chili.

Now, let's get to what you'll need.

Gathering Your Arsenal: The Ingredients

Right, let's talk ingredients. You'll need peaches. Obviously! About 900g of ripe, but firm peaches are perfect. We're talking just ripe enough to give, not the rock-hard ones you find in the supermarket.

I love using yellow peaches for this, but honestly, any variety will do.

Then there's the other bits and bobs. An onion, a red pepper, vinegar, sugar, and spices. Don't be scared of the chilies! They add such a lovely kick to this peach chutney for cheese .

You know?, a tiny bit of heat. And don't forget ginger, it gives the chutney the extra zing.

Let's talk about canning peach chutney . If you are not canning the chutney, ensure you store it in an airtight container in the fridge.

Peachy Keen Chutney A Taste of Summer Sunshine Recipe Card

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:4 x 8oz (225g) jars

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:

• Chop all the vegetables and fruits as indicated in the ingredient list. This 'mise en place' is essential for smooth cooking.
• In the saucepan, combine all ingredients – peaches, onion, bell pepper, vinegar, sugars, raisins, ginger, chilies, mustard seeds, cinnamon, cloves, salt, and pepper.
• 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.
• 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.
• 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.
• 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.
• Place the lids on the jars and screw on the bands finger-tight.
• 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.)
• 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.
• 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.

Nutrition Facts

Calories:120

Fat:0g

Fiber:1g

Recipe Info

Category:Condiment

Cuisine:English

Ingredients & Equipment: Let's Get Started!

Right then, ready to make some awesome peach chutney ? Trust me, this homemade peach chutney is a total game-changer.

It’s easier than you think! Honestly, the hardest part is just waiting for it to be ready. You know, patience is a virtue and all that.

We are gonna create the best peach chutney recipe !

Main Ingredients for Peach Chutney

Here's what you'll need for about 4 small jars of sunshine-in-a-jar.

• Peaches: 2 lbs ( 900g ) ripe, but firm. Quality is key here. They should smell amazing.
• Onion: 1 large (about 200g ), finely chopped. Any will do, but a brown one gives a good depth.
• Red Bell Pepper: 1 (about 150g ), finely diced. Adds a lovely sweetness and colour.
• Apple Cider Vinegar: 1/2 cup ( 120ml ). The good stuff, with 5% acidity.
• Sugar: 1/2 cup ( 100g ) granulated and 1/4 cup ( 50g ) packed light brown.
• Raisins: 1/4 cup ( 50g ), golden or dark.
• Ginger: 2 tablespoons , finely grated. Fresh is best here.
• Chilies: 1-2 finely chopped, or 1/2 teaspoon red pepper flakes.
• Mustard Seeds: 1 teaspoon .
• Cinnamon: 1/2 teaspoon , ground.
• Cloves: 1/4 teaspoon , ground.
• Salt: 1/2 teaspoon .
• Black Pepper: 1/4 teaspoon .

Seasoning Notes to make the best peach chutney

For a really good spicy peach chutney , don't be shy with the chilies! It's a peach chutney with ginger so a good quality ginger is a must.

I once tried using old ginger, and oh my gosh, what a disaster! It tasted like soap! You can sub the cinnamon and cloves with mixed spice.

This fruit chutney will be the best! This peach chutney for cheese is to die for! If you fancy something milder, go easy on the chilies.

Essential Equipment

Right, let's talk equipment.

• Large Saucepan: Heavy-bottomed. Keeps things from burning.
• Wooden Spoon: Or a heat-resistant spatula.
• Measuring Cups & Spoons: Gotta be precise!
• Sharp Knife & Cutting Board: Obvious, but essential.
• Sterilized Jars: 4 x 8oz (225g) . Sterilized is key!
• Jar Lifter: Optional, but saves your fingers from burns.
• Canning Funnel: Optional, but it reduces mess.

If you are looking for some chutney recipes , this is a must try! Or if you like peach relish , you are on the right place.

Enjoy canning peach chutney ? Follow the directions and you will have this amazing easy chutney recipe on your pantry!

Peachy Keen Chutney: A Taste of Summer Sunshine

Oh my gosh, summer in a jar, anyone? This Peach Chutney is like sunshine bottled up. It's sweet, tangy, and has a cheeky little kick.

Honestly, peach chutney is brilliant on everything . Let's get cooking!

This peach chutney recipe is so easy. Prep takes 20 minutes , and cooking takes about 45 minutes .

You'll have amazing homemade peach chutney in just over an hour. I promise, even if you're not a confident cook, you can nail this!

Prep Like a Pro

• Peel, pit, and dice 2 lbs of ripe peaches .
• Finely chop 1 large onion and 1 red bell pepper .
• Grate 2 tablespoons of fresh ginger .
• Finely chop 1-2 red chilies .
• Measure all your spices and ingredients.

Trust me, getting everything ready beforehand makes the cooking process a breeze. It's what the cool kids call "mise en place".

Step-by-Step: Chutney Magic

1. Combine all ingredients in a large pan. That includes your peaches, onion, bell pepper, vinegar, sugars, raisins, ginger, chilies, mustard seeds, cinnamon, cloves, salt, and pepper.
2. Bring to a boil, stirring constantly. Then reduce heat to low.
3. Simmer gently for 45 minutes , or until thickened. Stir often.
4. Test for doneness by placing a spoonful on a cold plate.
5. Sterilize your jars while the chutney simmers.
6. Ladle hot chutney into sterilized jars, leaving 1/2 inch of headspace.
7. Seal jars tightly.
8. Process jars in a boiling water bath for 10 minutes if canning.

Pro Tips for Epic Chutney

Want your spicy peach chutney to be the talk of the town? Here's the goss:

• Don't overcook! You want the peach chutney to be thick, not a sticky brick!
• Adjust the sugar to your liking. Taste as you go!
• Let it mature for at least 2 weeks before eating for the flavours to mingle.

Honestly, this easy chutney recipe is a game-changer. It's amazing with a cheese board, especially with creamy brie or a sharp cheddar.

Plus, it's just the ticket next to grilled meats. Even better if you can some to have it for later! The perfect fruit chutney ! So, grab some peaches and let's get cooking.

Recipe Notes for the Best Peach Chutney Ever!

Right, so you're about to embark on making this amazing peach chutney recipe . Honestly, it's easier than putting up shelves, and tastes way better.

Here are a few of my little tips and tricks to make sure your homemade peach chutney is a total triumph.

Serving Suggestions: Get Your Peach Chutney On!

Plating and Presentation Ideas: Forget fancy. A dollop of this spicy peach chutney next to some cheddar? Heaven. Think rustic charm – a nice wooden board, some seeded crackers, and you're golden.

It's even wonderful with a bit of brie, oh my gosh !

Complementary Sides or Beverages: This fruit chutney is fantastic with grilled meats. Sausages, pork chops, you name it! A crisp, dry white wine or even a pale ale works wonders alongside.

Or fancy some peach chutney for cheese with a nice cup of tea?

Storage Tips: Keeping Your Peach Relish Fresh

Refrigeration Guidelines: Once opened, keep your peach relish in the fridge. It'll happily last for a good couple of weeks. Just make sure the lid is on tight.

Freezing Options (If Applicable): This isn't one I'd recommend freezing, to be honest. The texture can go a bit funny when you defrost it. It’s better to eat it fresh.

Reheating Instructions: No need to reheat! Just scoop it straight from the jar. However, you can warm the chutney in a saucepan for some time if you like.

Variations: Putting Your Own Spin on Peach Chutney with Ginger

1-2 Dietary Adaptations: This recipe is naturally vegan, which is fab! If you're watching your sugar intake, you could try using a sugar substitute.

But honestly, a little bit of sugar is key for the flavour.

Seasonal Ingredient Swaps: If peaches are out of season, use apples. Make an apple peach chutney , you know ? It's still delicious, especially with a touch more ginger .

Nutrition Basics: A Little Bit of Sunshine

Simplified Nutrition Information: Each serving (about 2 tablespoons) has roughly 120 calories. Remember that it's mostly from the sugar and fruit!

Key Health Benefits: Peaches are a good source of vitamin C. Plus, it's way better than a boring old jam.

So, there you have it! Now go forth and make some amazing peach chutney . Don't be afraid to experiment, have fun, and most importantly, enjoy it! With this easy chutney recipe , you'll be canning peach chutney like a pro in no time! Honestly , it's addictive!