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  • Writer's pictureCrystal Munegatto

>> Just like Grandma used to make it

Your search for the perfect peach chutney is over! Thank my grandma, mom & sister. I would like to take credit for the recipe, but I'm mostly just the cheerleader on the sidelines when canning takes place - I provide the iced tea and look after the cute nieces and nephews.

Peach Prep :

(this recipe requires 4 lbs peaches)

Place in boiling water, scald, and peel

To keep from browning, place in ice water with 1 tsp of everfresh until ready to dice

In a large, heavy pot stir together :

  • peaches, diced

  • 1 ½ cup raisins

  • 2 minced garlic

  • ½ cup chopped onion -white

  • ¼ c chopped ginger

  • 1 ½ tsp chili powder

  • 1 tbsp mustard seed

  • 1 tsp curry powder

  • 4 cups brown sugar and

  • 4 c cider vinegar.

I like it spicy, so feel free to play with the ingredients slightly to best suite your taste buds.

  • Wrap the ¼ c pickling spice in a cheesecloth bag, and place in the pot.

  • Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce.

  • Stir frequently to prevent scorching on the bottom.

  • Remove the spice bag, and ladle into hot sterilized jars .

  • Wipe the rims with a clean moist cloth.

  • Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area.**The water should cover the jars completely.

and VOILA! you're done.

Enjoy. xo Amy

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