Ingredients for Peach Ginger Chutney
- Peaches
- Onion
- Yellow Pepper
- Hot Red Pepper
- Crystallized Ginger
- Cider Vinegar
- Sugar
- Cinnamon
- Ground Cloves
- Ground Mace
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How to Make Peach Ginger Chutney
- Prepare the fruit and vegetables: Peel and chop 2 lbs ripe peaches into ½-inch chunks. Finely mince 1 inch piece of fresh ginger. Mince 2 cloves of garlic.
- Combine ingredients in a heavy-bottomed saucepan: Add the chopped peaches, minced ginger, garlic, 1 cup white vinegar, 1 cup brown sugar, ½ cup raisins, ½ cup chopped red onion, and ¼ teaspoon red pepper flakes (adjust to your spice preference).
- Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to a simmer.
- Simmer uncovered, stirring occasionally, for 35-40 minutes, or until the chutney has thickened to your desired consistency. The chutney will continue to thicken as it cools.
- Sterilize jars and lids. Ladle the hot chutney into the hot jars, leaving ½ inch of headspace at the top.
- Remove air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe the rims of the jars clean. Place lids and rings on the jars and tighten fingertip tight.
- Process in a boiling water bath canner for 10 minutes (adjust processing time according to your altitude – consult a canning guide for specific instructions).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
743g
Fat
0g
Carbs
65g