Peach – Jalapeño Chutney

I started making this relish on a one off basis, in much smaller portions, earlier this summer to serve over grilled chicken.  The recipe I was adapting from the Williams-Sonoma website called for plums, so the first several time I made it with plums, which was absolutely delicious.  However, since we bought a bushel of peaches to can, I decided to make a similar relish out of peaches and can it for use in the months ahead over chicken, pork or ham.  The result? … A beautiful mix of sweet and spicy that is a delicious addition to a multitude of dishes.

Peach – Jalapeño Chutney for Canning

Adapted from Williams-Sonoma
 
24 peaches
10 cups onions (about 5 pounds), chopped
6 inches ginger, peeled and finely chopped
14 jalapeños, seeds removed and finely chopped
12 cloves garlic, chopped
6 cups brown sugar
 
  1. Place peaches in a pot of boiling water for a second or two, then, using a slotted spoon, transfer them to a bath of cold water.  Let cool for a few seconds, and the skin should peel off easily with a paring knife.
  2. Slice the peaches in half and remove the pits and cut into quarter inch chunks.
  3. Set half the peaches aside, and place the other half in a large stock pot with the onions, ginger, jalapeños, garlic and sugar.
  4. Bring to a boil, then reduce the heat to medium and simmer, stirring on and off, until the chunks of fruit begin to break down and loose their shape definition, about one hour.
  5. Stir in the reserved peach chunks, return to a simmer, and let cook for another 15 minutes.
  6. Using a canning funnel, ladle the chutney into mason canning jars, until the chutney reaches within about an inch of the top of the jar, wipe the rim of the jar with a clean cloth, place on a sterile lid and hand tighten.
  7. Process under 6 pounds of pressure for 10 minutes.

Makes about 14 pints.

One off Peach – Jalapeño Chutney

Adapted from Williams-Sonoma
 
2 peaches
1/2 cup onions, chopped
1/3 inch ginger, peeled and finely chopped
1 jalapeños, seeds removed and finely chopped
1 cloves garlic, chopped
1/4 cups brown sugar
 
  1. Place peaches in a pot of boiling water for a second or two, then, using a slotted spoon, transfer them to a bath of cold water.  Let cool for a few seconds, and the skin should peel off easily with a paring knife.
  2. Slice the peaches in half and remove the pits and cut into quarter inch chunks.
  3. Set half the peaches aside, and place the other half in a pot with the onions, ginger, jalapeños, garlic and sugar.
  4. Bring to a boil, then reduce the heat to medium and simmer, stirring on and off, until the chunks of fruit begin to break down and loose their shape definition, about 15 to 20 minutes
  5. Stir in the reserved peach chucks, return to a simmer, and let cook for another 3 to 5 minutes. Serve warm.

Makes about 1 1/2 cups.

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One thought on “Peach – Jalapeño Chutney

  1. Think I’ll try this recipe and give some away at Christmas. Who wouldn’t love a taste of summer and a warm hit from the jalapenos in chilly December? Thanks.

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