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Prep Time
20 mins
Cooking Time
2 h
Total Time
2 h 45 m
Makes
3 cups (750 mL)

Ingredients

1 tbsp
vegetable oil
15 mL
1
onion, finely diced
6 cups
peeled, pitted and diced peaches (about 6 peaches)
1.5 L
¼ cup
firmly packed brown sugar
60 mL
¼ cup
cider vinegar
60 mL
2 tbsp
peeled, finely chopped fresh ginger
30 mL
½ tsp
ground coriander
2 mL
½ tsp
each salt and pepper
2 mL
¼ tsp
ground cinnamon
1 mL

Directions

Step 1
Heat oil in large non-reactive saucepan (such as stainless steel) over medium heat. Stir in onion. Cook 3 to 4 min., until onion starts to turn golden. Add peaches, brown sugar, vinegar, ginger, coriander, salt, pepper and cinnamon. Bring to a boil. Reduce heat to low and simmer 15 to 20 min., stirring often, until peaches are tender, mixture has thickened and liquid has almost cooked off.
Step 2
Spoon into canning jars. Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store chutney in fridge up to 2 weeks.

Tip

To make a spicy chutney, add 1 seeded, finely diced jalapeño to peach mixture as it simmers.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (2 tbsp/30 mL):
Calories:
30
Carbs:
6 g
Sugar:
5 g
Sodium:
45 mg