Spicy Peach Chutney
Posted On 10 August 2025
More peaches from the neighbor means finding more things to do with them.
Spicy Peach Chutney
Equipment
- 5-6 half-pint canning jars, lids, and rings
- Canning funnel
- Jar Lifter
- Large pot for water bath
- Zester
- Cheese cloth
Ingredients
- 750+ grams peaches, pitted, peeled, and diced
- 400 grams apple cider vinegar
- 1 clove garlic, minced
- 2 teaspoons fresh ginger, grated
- 500 grams dark brown sugar
- 100 grams soft dates, diced
- 100 grams raisins
- 1 lemon zested, fruit supremed and diced
- 1 teaspoon chili flakes (or more)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1-2 star anise
- 3-4 cloves (optional)
- 1-2 jalapeno peppers, top cut off and diced, with or without seeds (optional)
Instructions
- After the horror of peeling and pitting and dicing all the peaches, weigh them. We thought we had just enough but actually had 1,000 grams.
- Wash and rinse 5-6 half-pint canning jars and put in a 200℉ oven.
- Put the canning rings (6) and lids into a pot of hot water and put that in the oven, too.
- Cut a piece of cheese cloth into a strip about 10-12" long and 4-5" wide. Add the star-anise and chives (if using) to the middle, fold over/roll the narrow way and then twist the ends to secure. Tie into a knot. (You'll thank me later.)
- Get your water bath ready. Bring to a boil during the following steps.
- Cook the peaches, vinegar, garlic, and ginger over medium-high heat until the fruit is pretty soft, 5-10 minutes
- Add the rest of the ingredients to the pot, mix well, and cook over medium-low heat, stirring regularly, until thick and sticky. This could take 40-50 minutes depending on a lot of things like the juiciness of the peaches, the phase of the moon, tire pressure….
- When you think it's thick enough — running a spoon through it the sides of the canyon you create shouldn't fill back in immediately — find and remove the star anise sachet (see: I told you you'd thank me). Place your prepared jars on a towel and, using the funnel, ladle in enough to get within about ¼-½" of the rim. Wipe the rim clean if there's any chutney on it. Add a hot lid and a ring finger-tight.
- Put in the prepared water bath for 5-6 minutes.
- Remove from the water bath and let cool and seal. If anything doesn't seal, put in the refrigerator.
- Let sit for 3-4 weeks for flavor to fully develop.
Notes
- The recipe we started from only called for 750 grams of peach meat. We had more. So if you have less, may want to back off on the sugar a bit. You can taste it while it’s thickening and adjust the spice or heat. The flavors will get more intense when it sits.
- Between the hot jars, the hot chutney, and the water bath, some of these sealed when removing from the water bath while still in the jar lifter. So may not need a whole lot of time in the bath.
- Optional add-ins: cinnamon.