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Got peaches? Our peach crop wasn’t anything near great this year, but our two little peach trees did produce enough peaches that I could make a batch of spicy peach chutney. I am so glad I decided on the chutney for the use of our few peaches. This stuff is incredible and has a thousand uses!
I added garlic, chili powder, mustard seed, brown sugar, vinegar and raisins. All this is cooked over medium heat for 1 1/2 to 2 hours until the mixture thickens. The chutney is ladled into hot sterilized jars, sealed, and processed according to safe canning measures. Click HERE for canning procedures from PickYourOwn.org.
What to do with your peach chutney?
This isn’t just any ordinary chicken breast … this is peach chutney stuffed chicken breast.
In the meantime, Happy Cooking!
- 4 pounds sliced peeled peaches
- 1 cup raisins
- 2 cloves garlic, minced
- ½ cup chopped onion
- 1½ tablespoons chili powder
- 1 tablespoon mustard seed
- 1 jalapeno pepper, seeded and diced
- 2 cups packed brown sugar
- 4 cups apple cider vinegar
- 5 ounces chopped preserved ginger *Optional
- In a large heavy pot, stir together the peaches, raisins, garlic, onion, chili powder, mustard seed, brown sugar, ginger (optional) and cider vinegar.
- Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1½ to 2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
- Ladle chutney into hot sterilized jars and process according to safe canning practices.