Peach-Ginger Chutney

  • Prep Time 20 min
  • Total Time 2 h 45 min
  • Cool Time 2 h
  • 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.

Nutrition Facts

  • Nutrition Description Per serving (2 tbsp/30 mL):
  • Calories 30
  • Fat 0.5 g
  • Saturated Fat 0 g
  • Carbs 6 g
  • Sugar 5 g
  • Protein 0.4 g
  • Cholesterol 0 mg
  • Fibre 0 g
  • Sodium 45 mg