Peach Chutney with Toasted Whole Spices

It’s day three of Peach Week 2018! Monday, I shared a tiny batch of Peach Cardamom Jam. Yesterday was all about the Peach Walnut Conserve! Today, we’re moving on to chutney. 

I’ve been making versions of this chutney for more than eight years now. I originally devised it using tomatoes and have since made it with plums, pears, and now, peaches. It’s got a seriously assertive flavor, thanks to a healthy dose of vinegar and all those spices.

Often I will tell you that it doesn’t matter how you cut your fruit, but when it comes to this preserve, I advise you to be thoughtful with your cuts so that they are of mostly uniform size. It helps the chutney cook evenly and makes for a really beautiful finished product.

If you follow me on Instagram, you might have spotted this photo, in which I called this my Indian spiced peach chutney. I’ve decided to let that title go, because this preserve is an invention built on things I’ve read and experienced. It has no right to claim any kind of authenticity.

This blog post was written in partnership with the good people at the Washington State Stone Fruit Growers as part of my role as official Canbassador. They sent me 18 pounds of peaches and asked me to preserve them. I’ll be posting peach recipes all week long, so check back tomorrow for the next installment. For more about Washington State Fruit, follow them on social media!

Facebook | Instagram | Twitter | Pinterest

Peach Chutney with Toasted Whole Spices

Yield: makes 4 to 5 half pints

Ingredients

  • 3 pounds peaches, pitted, peeled, and diced
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups apple cider vinegar
  • 1 cup golden raisins
  • 2 teaspoons kosher salt
  • 1 teaspoon mustard seed
  • 1 teaspoon fennel seed
  • 1 teaspoon celery seed
  • 1 teaspoon cumin seed
  • 1 teaspoon crushed red pepper flakes

Instructions

  1. Prepare a boiling water bath canner and sufficient jars.
  2. In a medium, non-reactive pot, combine the prepared peaches, sugar, vinegar, raisins, and salt. Stir to combine and set aside.
  3. In a dry skillet, combine the spices and toast over medium heat for 2-3 minutes, stirring constantly. They are finished when the mustard seeds begin to pop.
  4. Add the toasted spices to the peaches and stir to combine. Place the pot on the stove over high heat and bring to a boil. Reduce the heat to medium-high and cook, stirring regularly, until the liquid reduces, the peaches darken and soften, and the total volume has reduced by at least one-third.
  5. When you feel that the chutney is done, remove the pan from the heat.
  6. Funnel the finished chutney into the prepared jars, leaving 1/2 inch headspace.
  7. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
  8. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
http://foodinjars.com/2018/08/peach-chutney-with-toasted-whole-spices/

Related Posts:

, , ,

4 Responses to Peach Chutney with Toasted Whole Spices

  1. 1
    Sarbari Roy says:

    Had plans last night to make peach chutney from a previous recipe that was on your site. Then I got on and so this and switched over to this recipe. Turned out fantastic! Can’t wait to share it with friends and family. BTW, I am Indian and it does taste very close to the chutneys we make.

  2. 2
    Holly Hoyer says:

    Does if matter if you use black mustard seeds instead of yellow ?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.