Earthy and unusual, this Lemon Peach Turmeric Chutney is an unexpected winner. Pair it with crumbly cheddar and a tender oatcake.
This post is sponsored by the makers of Ball® home canning products.*
Chutneys are one of my favorite things to make, particularly during the waning days of the canning season. After months of carefully cooking batches of jam to the set point and hand packing jars of pickles, I like a preserve that allows you to dump everything in a pot and simply cook it until it has thickened.
This Lemon Peach Turmeric Chutney from @ballcanning has all the ease of a traditional chutney, but it raises the bar in terms of flavor and interest. The peaches and whole sliced lemon provide brightness, while the chilies and turmeric bring heat and earthiness. It is sweetened with honey and coconut sugar, which means that the sweetness doesn’t overpower the other flavors.
How to Make Lemon Peach Turmeric Chutney
This recipe does entail a good bit of knife work. Set aside a good 45 minutes to prep all the ingredients and queue up a favorite podcast to keep your mind busy while your hands work. Peel and chop the peaches until you have six generous cups. Wash a pound of Meyer lemons well (if you can’t get Meyer lemons, opt for the smoothest skinned organic lemons you can find). Cut them into quarters, remove the seeds, and slice them into slivers.
Carefully dice your chilies (remember your disposable gloves!), measure out the apple cider vinegar and lemon juice, grate up some ginger and garlic, portion out the honey and coconut sugar, and finally, prepare your spices.
Once all that knife and prep work is finished, it’s time to cook. Choose a nonreactive pot (avoid bare cast iron, aluminum, or copper) that can hold at least 5 quarts. Add all your ingredients, stir well, and bring to a boil. Once the ingredients are boiling merrily, reduce the heat and continue to cook until the chutney has thickened. This should take between 30-40 minutes.
How to Can Lemon Peach Turmeric Chutney
While your chutney cooks down, set up your canning pot. Fit your pot with a rack (I like the silicone mat that comes with the Ball® Canning Starter Kit). Place four pint jars on top of the mat (this recipe will yield at least three pints, but sometimes produces four, so it’s better to be prepared than have to hurriedly warm another jar) and fill the jars and pot with tap water. Add a generous splash of white vinegar to prevent mineral deposits on your jars, and place the pot on the stove to heat.
Wash your new lids and rings with warm, soapy water and set them aside so that they’re ready for you when you’re ready for them.
Once the chutney is done cooking, it’s time to can. Use canning tongs to remove a prepared jar (I used Ball® Nesting Pint Jars) from your canner. Funnel the hot chutney into the jar, leaving 1/2 inch headspace. Remove the air bubbles (be vigorous here, this chutney is chunky and so wants to trap air pockets).
Wipe the rim, apply a clean, new lid and a ring and return the jar to the canner. Repeat this process with the remaining jars and chutney. Process the sauce for 15 minutes, adjusting for altitude if you live above 1,000 feet in elevation.
When the processing time is up, turn off the heat, remove the lid from the pot and let the jars stand in the pot for an additional five minutes (this allows them to cool more gradually, which helps prevent siphoning and should also help develop a more robust seal).
Remove the jars from the canner and set them on a folded kitchen towel. Let them sit undisturbed for 12-24 hours so they can fully cool and seal. Before storing, make sure to check that the seals are firm and unbending. Sealed jars are shelf stable up to 18 months, any unsealed jars should be refrigerated and used promptly.
As with all chutneys, this one will be good the day it was made but will continue to improve over time. Whenever I open a jar, I like to give it a chance to breathe before serving, so that you taste more than just vinegar and lemon juice. Serve this chutney with a cheeseboard, or alongside holiday meals.
Lemon Peach Turmeric Chutney
- 3 large Meyer lemons (about 1 pound), quartered, seeded, and thinly sliced
- 1 medium onion, small diced
- 8-10 peaches, peeled and roughly chopped
- 2 red chilies, minced
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 cup coconut sugar
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup bottled lemon juice
- 2 tablespoons salt
- 1 1/2 teaspoons turmeric powder
- 2 teaspoons mustard seeds
- 1 teaspoon smoked paprika
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine all ingredients in a large stock pot and bring to a boil over high heat. Lower heat and simmer, stirring occasionally, until chutney is thickened and reduced, about 30 minutes.
- Ladle hot chutney into a hot jar leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.