Ginger Peach Chutney

Name: Ginger Peach Chutney
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 40 servings
Ingredients: 8 cups peeled, pitted, and chopped peaches; 1 cup chopped onion; 1 cup raisins; 1 1/2 cups packed brown sugar; 1 1/2 cups cider vinegar (5% acidity); 1 tablespoon finely chopped fresh ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 teaspoon salt

40 servings30 min prep45 min cookEasy

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The Story Behind It

The Tale of Ginger Peach Chutney

Peach chutney reflects the British colonial-era adaptation of Indian chutney-making to Western fruits, a practice that spread through 19th-century British and American cookbooks. Ginger, a staple in Indian chutney seasoning, ties this version back to that original influence.

Ingredients

Scale:· 40 servings

8 cups peeled, pitted, and chopped peaches
1 cup chopped onion
1 cup raisins
1 1/2 cups packed brown sugar
1 1/2 cups cider vinegar (5% acidity)
1 tablespoon finely chopped fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt

Instructions

1Wash 5 half-pint jars in hot soapy water or the dishwasher, keep hot, and simmer new lids in hot water per manufacturer instructions.
2Combine the chopped peaches, onion, raisins, brown sugar, cider vinegar, ginger, cinnamon, cloves, and salt in a large heavy pot.
3Bring to a boil, reduce to a simmer, and cook uncovered, stirring occasionally, for 30 to 40 minutes until thick and glossy and mounding on a spoon with no liquid separating out.
4Ladle the hot chutney into hot jars, leaving 1/2 inch of headspace.
5Remove air bubbles, top off to keep 1/2 inch headspace, wipe rims, center lids, and screw bands fingertip-tight.
6Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes from a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
7Turn off heat, wait 5 minutes, then move jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
8Check that lids are sealed by pressing the centers, remove bands, wipe jars, and label with contents and date.
9Store in a cool, dark place up to 1 year; refrigerate after opening and use within about 3 weeks.
10Do not reduce the vinegar or sugar quantities, as they are what safely acidifies and preserves this chutney.

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