Peach Chutney

This delicious peach chutney recipe is adapted from one my friend Marie shared with me. Try making some before peach season is over. You can substitute nectarines for peaches or do a mix of the two. The chutney freezes well.

Peach Chutney
1/2 cup apple cider vinegar
2 tablespoons white wine vinegar
1/2 cup packed dark brown sugar
1/4 cup white sugar
1 cup finely chopped yellow onion
1 cup seeded and chopped red bell pepper
2/3 cup white raisins
2 teaspoons finely chopped garlic
2 teaspoons freshly grated ginger or more to taste
2 teaspoons yellow or black  mustard seeds
1 (2-inch long) cinnamon stick
1-1/4 teaspoon garam masala
1/2 teaspoon kosher salt
5 cups peeled and chopped peaches
1 cup chopped nectarines

In a 4-quart pot combine vinegar and both sugars. Bring to a boil on medium high heat, then lower the heat slightly and let cook about 5 minutes to dissolve the sugars. Add onions, bell pepper, raisins, garlic, ginger, spices, and salt. Cover and cook gently for about 15-20 minutes for the vegetables to soften and the mixture to thicken slightly. Add chopped peaches and simmer for 20 minutes. I like to leave the chutney a little loose because it with thicken as it cools. If you want a thick chutney, cook a little longer. Pour into 4 (8 oz.) jars. Keep refrigerated for 10 days or freeze. Makes 4 cups.

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This entry was posted in Appetizers, Jams and Jellies, preserving, Sauces. Bookmark the permalink.

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