Ingredients for California Peach Chutney
- 6 cups peeled and diced ripe peaches (about 6 medium)
- Dates
- Dried Figs
- Crystallized Ginger
- 1 medium yellow onion, finely chopped
- 1 cup packed light brown sugar
- Cider Vinegar
- 1 teaspoon salt
- Ground Nutmeg
- Ground Allspice
- 1/2 - 1 teaspoon red pepper flakes (adjust to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this California Peach Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make California Peach Chutney
- Combine all ingredients in a large 3-quart saucepan over medium heat.
- Bring the mixture to a rolling boil, stirring occasionally.
- Reduce heat to low, and simmer gently for 30-40 minutes, or until the chutney has thickened to your desired consistency, stirring frequently to prevent sticking.
- While the chutney simmers, wash five 8-ounce canning jars and lids in hot, soapy water. Rinse thoroughly.
- Keep the jars hot until ready to fill. You can do this by placing them in a warm oven (200°F) or a pot of simmering water.
- Prepare self-sealing lids according to the manufacturer's instructions.
- Ladle the hot chutney into the hot jars, leaving 1/4 inch of headspace at the top.
- Remove any air bubbles by gently running a non-metallic utensil around the inside of the jar.
- Wipe the rim of each jar with a clean, damp cloth to remove any residue.
- Attach the self-sealing lids and screw on the bands fingertip tight.
- Place the filled jars on a rack in a large pot. Add enough boiling water to cover the jars by 1-2 inches, with an additional 2 inches of space for boiling.
- Bring the water to a rolling boil, then cover the pot.
- At sea level, process the jars in the boiling water bath for 10 minutes. Add one minute to the processing time for every 1000 feet of altitude.
- Carefully remove the jars from the pot and let them cool completely. You should hear a 'pop' sound as the lids seal.
- Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly.
- Store sealed jars in a cool, dark, and dry place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
349g
Fat
0g
Carbs
32g
