Zesty Peach Chutney

Canning's Comeback
  • Servings: Makes about 3 Pints
  • Provided by:

    Ingredients Print Recipe

  • 2 lbs Peaches, peeled, pitted, and chopped (Frozen peaches will work, too)
  • 1 lb Onions, chopped
  • 3/4 Cups red wine vinegar
  • 1/2 Cup Apple cider or juice
  • 1/2 Cup Chopped, pitted dates
  • 1/2 Cup Raisins
  • 1 Habanero pepper, seeded and minced
  • 1 tsp Salt
  • 1 tsp Ground ginger
  • 1/4 tsp Ground cloves
  • 1 Tbsp Mustard seeds
  • Grated peel and juice of 1 lemon
  • 1 1/2 Cups Packed dark brown sugar


In a large saucepan, combine peaches with remaining ingredients. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer until peaches and onions are tender, stirring occasionally for about one hour. Stir more often as mixture begins to thicken to prevent scorching. Ladle into sterilized jars, leaving � inch headspace. Secure lids and rings. Process for 15 minutes in a hot water bath. Great with pork or chicken!
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