Lemon Peach Turmeric Chutney
A naturally sweetened chutney featuring peach chunks and thinly sliced whole lemons.
Servings: 3 pints
Ingredients
- 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
Instructions
- 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.