I previously blogged about my process behind canning peaches. Along with the canned peaches we also did a peach chutney. This recipe is straight forward and full of flavour. It will go great with chicken or pork or add it to your cheese plate at your next party.
Peach Chutney
Makes approximately 4 250mL Wide Mouth Mason jars
Ingredients:
2 tsp vegetable oil
1 tbsp yellow mustard seeds
1 tsp ground ginger
1 tsp cinnamon
1 tsp salt
½ tsp ground cloves
¼ tsp hot pepper flakes
¼ tsp pepper
1 large onion chopped
8 cups sliced and peeled peaches
2 ½ cups sugar (brown, white, cane, it’s all good)
1 cup raisins
1 cup cider vinegar
Supplies:
Waterbath canner pot with rack
Canning tongs
Magnetic lid lifter (we didn’t bother with this)
250mL Canning Jars with lids
Large spoon
1 large pot
1 large bowl
Fresh Peaches
Sugar (white, brown, cane, it all works)
Water
Directions:
Blanch your peaches for 30 seconds, this will loosen the skin from the peaches. Remove peaches with a slotted spoon and place into a large bowl filled with very cold water. This cold water will stop them from cooking and make it even easier to remove the skins.
While you’re blanching the peaches, put your canner pot with rack on the stove filled with 4-6 250ml jars and water. (I like to do more jars than I think, just incase I have extra chutney). Bring to a boil and sterilize for 25 minutes. For the last 10-15 minutes add in the lids, spoons and canning tongs.
While you’re sterilizing your jars, place chopped onion, mustard seeds, ginger, cinnamon, salt, cloves, hot pepper flakes and pepper in a pot with a splash of vegetable oil. Stir the mixture often until the onions are soft.
Slice and peel your peaches, add them to the pot along with sugar, raisins and cider vinegar. Bring it all to a boil while stirring. Reduce heat to medium and simmer until it thickens enough to stay on a spoon. This should take approximately 1 hour. The amount of reduction also results in more or less chutney to fill your jars, this is why I say sterilize more jars than you think, just incase!
Spoon peach chutney into your 250mL sterilized canning jars leaving 1/4 inch space from the top. Seal with sterilized lids and process in your canner for 10-15 minutes. Let cool and store for up to one year. This will taste best if you leave for at least a month before opening. If you find a jar that did not seal, it should keep in your fridge for a few weeks.
Free Printable Peach Chutney Labels
These labels will add a person touch to your jars. My labels have our names on them, but I’ve created a simplified printable version for download in the link below.
I printed mine on kraft paper to add a rustic look,
it would look great with some twine wrapped around it too.
These labels are so cute! We just made peach/pear marmalade and canned a bunch of peaches – but I don’t think they’re going to last us very long, I can’t wait to make an autumn peach pie already!
Thanks Heylen! That marmalade sounds delicious. I have yet to make a jam or marmalade, maybe next Summer!
The procedure refers to cooking onions yet none are listed in the ingredients list. How much chopped onion is needed?
Hi Barb
Wow sorry about that! Can’t believe I didn’t include the onion. It should be about 1 large white onion chopped. I updated the recipe.
Thanks Nicole! The chutney is simmering and my kitchen smells amazing. I can’t wait to taste it in a couple of weeks. Thanks again for the quick reply.
Oh how lovely, I hope it turns out! I opened a jar from last year and it was still so delicious! Thanks for trying my recipe.