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Peach Ginger Chutney Canning Recipe
The sweetness of peaches and the zest of ginger blend to create an amazing array of flavors that dance in your mouth.
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I was asked to create a peach chutney for those of you who have an abundance of peaches coming into season. While it is fun, and delicious, to create peach jam, peach peel jelly, and canned sliced peaches, having a gooey delicious chutney on hand is the perfect addition to your pantry.
Peach Ginger Chutney
Makes approx. 3 pints or 6 half-pints
Using a mixture of peppers, crystalized ginger, garlic and spices, this peach chutney is sure to please. Use it with scones or any pastry, over top baked brie cheese for a simple appetizer, enjoy it on a charcuterie board served with honey or simply plop it onto freshly baked biscuits.
- 8 – 10 medium peaches, peeled and diced (4 cups)
- 1 cup golden raisins
- 3 banana peppers, chopped (1/2 cup)
- 8 – 10 large pieces of crystalized ginger, coarsely chopped (1/2 cup)
- 1 tablespoon mince garlic
- 2 cups apple cider vinegar
- 1 cup light brown sugar
- 1 tablespoon mustard seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- Peel and pit your peaches. Feel free to do so using a soft fruit peeler by hand or blanch your peaches in boiling water to remove their skin. Then dice the peaches into small pieces and place into a large pot.
- Add the raisins, peppers, and ginger, to the peaches and bring to a boil on medium-heat. Boil for 10 minutes mixing well. Next, add the vinegar, sugar, mustard seeds, cinnamon, ginger, and coriander to the pot and mix well.
- Reduce heat to a rapid simmer. Stir and simmer for 10 to 15 minutes until the chutney begins to thicken. Remove from heat.
- Using a funnel, ladle the chutney into jars keeping a 1/2-inch headspace. Remove any trapped air pockets and add additional chutney if necessary to maintain the 1/2-inch headspace.
- Wipe your jar rims with a washcloth dipped in vinegar. Add the lids and rings and hand tighten.
- Place in a water bather and cover jars with water. Bring to a rolling boil using high heat. Water bath pints and half-pints for 10 minutes. Remember, do not start your timer until the water is at a full rolling boil.
Diane, The Canning Diva®