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Peach Chutney

Source of Recipe

From "Essentials of Southern Cooking" by Damon Lee Fowler


Recipe Introduction

"Any peach will work in this recipe, as will mangoes if you have them available to you. The choice of fruit is yours to make, though you should be aware that each choice affects the color and flavor. Yellow peaches and mangoes make a richer, more golden chutney than white peaches, but white ones add fine aroma and a subtly floral element to the flavor. Golden raisins will make the chutney a little sweeter and will help it hold its lovely golden-peach color. Currants will darken it but will lend a more complex flavor."

List of Ingredients

â—¦ 1 large lemon
â—¦ 2 pounds firm, slightly underripe peaches
â—¦ 1 cup currants or golden raisins (see notes, above)
â—¦ 1 cup chopped yellow onion (about 1 medium onion)
â—¦ 1 large or 2 small cloves garlic, lightly crushed, peeled and minced
â—¦ 1 tablespoon finely minced fresh ginger
â—¦ 1 or 2 green or red chile peppers (depending on their heat and your taste)
â—¦ 3 cups cider vinegar
â—¦ 2 cups sugar
â—¦ 2 bay leaves
â—¦ 1 tablespoon yellow or white mustard seeds
â—¦ 1 teaspoon salt


Recipe

Grate the zest from the lemon into a 2-quart glass or stainless steel bowl. Cut the lemon in half and juice it through the strainer into the bowl. Peel, halve, pit, and thinly slice the peaches, then cut the slices into ½-inch chips. Add them to the bowl with the lemon juice and zest as you go, tossing well to coat them. When all the peaches are sliced, add the currants, onion, garlic, ginger, and hot pepper. Gently toss until well mixed.

Stir the vinegar and sugar together in a 3- to 4-quart heavy-bottomed stainless steel or enameled saucepan or stockpot until the sugar is mostly dissolved. Add the bay leaves, mustard seeds, and salt. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Add the remaining ingredients, bring it back to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until it's thick and the peaches and onions are tender, about an hour. Turn off the heat.

Remove and discard the bay leaves. Immediately ladle the chutney into sterilized half-pint jars, and seal with new lids. Process the jars in a water bath for 10 minutes. Allow the jars to cool completely, and make sure the lids have sealed before storing them in a cool, dark cupboard or pantry.


Makes 6 to 7 half-pints