Peach-Ginger Chutney
Prep Time
Makes
Cooking Mode
1 tbsp vegetable oil
1 onion, finely diced
6 cups peeled, pitted and diced peaches (about 6 peaches)
¼ cup firmly packed brown sugar
¼ cup cider vinegar
2 tbsp peeled, finely chopped fresh ginger
½ tsp ground coriander
½ tsp each salt and pepper
¼ tsp ground cinnamon
1 tbsp vegetable oil
1 onion, finely diced
6 cups peeled, pitted and diced peaches (about 6 peaches)
¼ cup firmly packed brown sugar
¼ cup cider vinegar
2 tbsp peeled, finely chopped fresh ginger
½ tsp ground coriander
½ tsp each salt and pepper
¼ tsp ground cinnamon
Directions
1Heat 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.
2Spoon 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.
Tips
1
To make a spicy chutney, add 1 seeded, finely diced jalapeño to peach mixture as it simmers.
Disclaimer
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Personal Note
Personal Note
