Peach Chutney with Lime

peach-chutney
A good fruit chutney has many benefits. It’s a secret serving of a fruit, a piquant punch of flavor, and perhaps the ideal partner for a good cheddar cheese. It’s especially useful for cheap meals: a bowl of brown rice and dal gets a lot more interesting with a big plop of chutney on top.

I’ve been making variations on this version for a couple of years. Sometimes I use apples instead of peaches; sometimes I add citrus; sometimes I add a lot of peppers; sometimes I don’t. However you customize it, the key is to cook it FOREVER—I’m talking 3 hours—so that everything sort of melts into one big, gloppy mess. I’m sure I’ll go on another peach binge later this summer—any suggestions on how to tweak this?

Peach Chutney with Lime

5 lbs peaches
1 lb raisins
1 lime, chopped (with skin)
2 1/2 c cider vinegar
1 lb brown sugar
2 T mustard seeds
2–3 whole cloves
2–3 cinnamon sticks
3 small dried peppers
5 cloves of garlic, minced
2″ piece of ginger, peeled and minced
1 large onion, chopped

1) Throw everything in a large pot and bring rapidly to a boil. Turn the heat down to medium low and let simmer for at least 2 hours, stirring occassionally. Add more water if necessary and boil more. Let it get very, very thick and spreadable.

2) Meanwhile, to can: sterilize some jars (this made 4 pints) and heat up some lids. Process in a boiling water bath for 10 minutes. Freezing is also a possibility. Open jars will keep in the refrigerator for at least a month, maybe longer (ours never lasts that long, so I really have no idea how long it will keep).

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5 comments to Peach Chutney with Lime

  • Pam

    I’d hoped to do some chutney this year. Maybe there is still time!

  • dorisandjilly

    Of course there’s still time! Between peaches and nectarines and apricots and pears and tomatoes and apples and mint you can make chutney all year long. This recipe would work for pretty much any of those except for the tomatoes and the mint. Happy canning!

  • Denise

    I love this site and would like to be able to subscribe to your blog. Can’t find the way to do it, though. . . can you help?

  • If I used apples instead of peaches do I just cook them whole (no peeling or coring?)

  • What kind of dried pepper do you use in this recipe? Dried red pepper flakes?

    Curious,
    Nancy

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