Ingredients for Peach Onion Chutney
- 4 large ripe peaches, peeled, halved, and sliced
- 2 large yellow onions, chopped
- 1 cup packed light brown sugar
- Cider Vinegar
- Lemon
- 1 teaspoon mustard seeds
- Ground Ginger
- 1 teaspoon salt
- Red Pepper Flakes
- Allspice
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How to Make Peach Onion Chutney
- Peel and chop the onions. Peel, halve, and slice the peaches. Mince the garlic.
- In a large stockpot, combine the chopped onions, sliced peaches, minced garlic, brown sugar, apple cider vinegar, ginger, salt, and mustard seeds.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low, cover partially, and simmer gently for 45-60 minutes, or until the chutney has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Remove from heat and let cool slightly. Taste and adjust seasoning as needed (adding more sugar, vinegar, or salt).
- Carefully ladle the hot chutney into sterilized jars, leaving about ½ inch of headspace.
- Wipe the jar rims clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes. (Ensure jars are completely submerged).
- Remove jars from the water bath and let cool completely. You'll hear the jars 'pop' as they seal. Alternatively, store in airtight containers in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
237g
Fat
0g
Carbs
22g
