Sweet and spicy peach and jalapeno chutney that's perfect for canning. Serve it with meat, cheese or as a spread on sandwiches.
Course Side Dish
Cuisine American
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Process Time 10 minutesmins
Total Time 55 minutesmins
Servings 4half-pint jars
Calories 303
Author Annalise Sandberg
Ingredients
1tablespoonolive oil
1cupchopped yellow onion (140 grams, about 1 small)
4clovesgarlic, minced
2teaspoonsfresh ginger, minced
1cupgranulated sugar(200 grams)
½cupred wine vinegar(120 ml)
¼cupbottled lemon juice(60 ml)
½teaspoonground allspice
⅛teaspoonground cloves
3cupspeaches, peeled and chopped (500 grams, about 4-5)
⅓cupdiced jalapeno, seeds removed (about 4-6 depending on size)
Instructions
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.
Notes
Note: For help with canning basics, check out my post on home canning tips and resources.Recipe adapted from Better Homes and Gardens Canning Issue, 2014.