Peach Chutney
User Reviews
4.3
57 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
40
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Calories
168 kcal
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Course
Side Dish, Main Course, Appetizer, Condiments
Peach Chutney
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This Peach Chutney recipe is made with fresh peaches, craisins, raisins, and spices. It is vibrant, fresh, and delicious! Enjoy it served over pork, chicken, or tilapia!
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Ingredients
- 4 cups fresh peaches , peeled and diced (about 6-7 peaches)
- 3/4 cup apple cider vinegar
- 1/4 cup lemon juice
- 1 cup raisins
- 1/2 cup dried cranberries (dried cranberries)
- 1/3 cup sweet onion , diced
- 1 jar McCormick crystallized ginger
- 1 Tablespoon sea salt
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 7 1/2 cups granulated sugar
- 1 pouch Certo liquid fruit pectin
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Instructions
- Peel and slice the peaches and add them to a large pot with all other ingredients except the pectin.
- Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
- Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.
- Serve chutney at room temperature over pork, ham, chicken or turkey.
- Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving.
Notes
- Yields about 10 cups. Serving size is 1/4 cup.
- Yields about 10 cups. Serving size is 1/4 cup.
- Storage Instructions: Keep chutney in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving. Since this recipe makes a dozen jars, I like to place a few in the freezer and give the rest as gifts!
- Canning Instructions: I have not tested this recipe in a water bath canner (although I think it would work great). Please consult your county safe-canning guidelines for acidic levels and cook time needed to make it safe for shelf-stable storing.
- Variations:
- Substitute fresh fruit: Try apricots, plumcots, pears, or mango in place of the peaches. You may want to adjust the sugar based on sweet or tartness of the fruit you choose.
- Substitute dried fruit: Use your favorite dried fruit in place of raisins and craisins.
- Make it a Dip: I love to add some softened cream cheese to make it the perfect consistency for a fruit or cracker dip. Add cream cheese at a ratio of 1:1 with the chutney or simple pour the chutney over top of a block of cream cheese and serve.
- Make it a Glaze: Add a spoonful of chutney to this Baked Ham Glaze or use it in place of the glaze in this recipe.
- Use it as a Marinade for meat.
- Sugar: the sugar and pectin work together to make the chutney thicken to a jam-like consistency. You can reduce the sugar if you like, but the chutney will not be as thick.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
43g
(14%)
Protein
0.3g
(1%)
Fat
0.2g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
Monounsaturated Fat
0.02g
Sodium
178mg
(7%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
51IU
(1%)
Vitamin C
2mg
(2%)
Calcium
4mg
(0%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 43g | 14% |
| Protein | 0.3g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 178mg | 7% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
57 reviews
Good
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