🍑 Sweet & Spicy Fresh Peach Chutney

There’s something so wholesome feeling about making things from scratch! This sweet & spicy fresh peach chutney is a great way to take full advantage of this flavorful, seasonal fruit!

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Many moons ago, I can remember canning with my mom and grandmother. They’d put up tomatoes, a variety of pickles, and of course, peaches. In recent years, I’ve taken up doing a little bit of canning again. Like with bread-making, there’s something very comforting and fulfilling about maintaining these dying arts.

I’d love to hear – do you cook to relax? If so what type of cooking do you enjoy? Let me know in the comment box below the post!

Sweet & Spicy Fresh Peach Chutney

Ingredients

• 4 pounds ripe peaches (freestone preferred to clingstone as the pits are easier to remove)
• 1 2/3 cups light brown sugar
• 1 cup apple cider vinegar
• 2 tablespoons minced fresh peeled ginger
• 1 small red onion, slivered 
• 12 cardamom pods, lightly cracked (I found these on Amazon)
• 2 to 4 dried hot red chiles, such as cayenne, stemmed, seeded, and thinly sliced
• Salt

Directions

Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30-75 seconds then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.

In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion, and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles, and a pinch of salt. Simmer over relatively low heat, occasionally stirring, until the peaches are very soft and translucent, about 1 hour.

Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release air bubbles. Seal the jars and refrigerate for up to 6 months. NOTE: I processed mine in a hot water canning bath for about 20 minutes so that they would be shelf stable instead of needing refrigeration.

Serving Suggestions

My favorite thing about this peach chutney is how versatile it is!

• Use it to top a block of cream cheese or a wheel of brie for a quick and flavorful appetizer.
• Serve it as a sauce accompaniment with chicken, pork, or firmer fish selections like grouper, halibut, or walleye.
• Use it to top a good-quality vanilla ice cream for an unexpectedly sweet-spicy dessert.

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Until next time…keep cultivating a simple, stylish, and satisfying life!