Peach Jalapeño Chutney
This sweet and spicy peach jalapeño chutney goes with anything!
I hope you all have enjoyed this week’s canning recipes and ideas! And I hope that at least a few of you have caught the canning bug. Be warned, once you discover how fun, easy and rewarding home canning can be, you’re going to want to can everything.
Utah peaches are still going strong and I just can’t get enough! I’ve already put up several jars of sliced peaches, but I wanted something more in my pantry for the winter. One afternoon after harvesting no less than 17 jalapeños, the thought struck me to put the two together, and that’s how this chutney was born.
It’s ridiculously simple, incredibly flavorful, and goes with just about anything. Spoon it over chicken or pork, serve it alongside a cheese platter, or use it as a spread on sandwiches.
A few notes about this recipe:
>> This is even easier to make than jam. No joke! It’s a great recipe to get your feet wet with if you are new to home-canning.
>> If canning intimidates you, be sure to check out my post on home canning tips and resources. It will tell you everything you need to know.
>> You can adjust the jalepeño in this recipe depending on your desired level of heat. Add up to 1/2 cup jalapeños if you’d like. You can also include the seeds for additional heat.
>> To peel the peaches, first carve a small “x” into the bottoms of each piece of fruit with a paring knife. Drop them into a pot of boiling water for 30 seconds, and then immediately drop them into a bowl of ice water. The peels should come right off.
Peach Jalapeno Chutñey
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (140 grams, about 1 small)
- 4 cloves garlic , minced
- 2 teaspoons fresh ginger , minced
- 1 cup granulated sugar (200 grams)
- ½ cup red wine vinegar (120 ml)
- ¼ cup bottled lemon juice (60 ml)
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 3 cups peaches , peeled and chopped (500 grams, about 4-5)
- ⅓ cup diced jalapeno , seeds removed (about 4-6 depending on size)
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent and soft (do not brown), about 5 minutes. Add minced garlic and ginger and cook 1 minute more. Add sugar, red wine vinegar, lemon juice, allspice and cloves and bring mixture to a boil, stirring to dissolve sugar. Continue to cook until reduced and thickened, about 20 minutes. Add peaches and jalapenos and cook until peaches are tender and mixture is thick, about 10 minutes.
- Ladle chutney into 4 sterilized half-pint jars, leaving ½-inch headspace. Wipe rims clean and cover with sterilized lids and rings. Process in a water bath for 10 minutes. Remove from water bath and let cool to room temperature. Ensure lids are sealed (the center of each lid should not bounce back when pressed) and store in a cool dark place like a pantry for up to 1 year. Once opened, store in the fridge and use within a few weeks.