1 tablespoon olive oil
1 cup chopped yellow onion (140 grams, about 1 small)
4 cloves garlic , minced
2 teaspoons fresh ginger , minced
1 cup granulated sugar (200 grams)
½ cup red wine vinegar (120 ml)
¼ cup bottled lemon juice (60 ml)
½ teaspoon ground allspice
⅛ teaspoon ground cloves
3 cups peaches , peeled and chopped (500 grams, about 4-5)
⅓ cup diced jalapeno , seeds removed (about 4-6 depending on size)


1.In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent and soft (do not brown), about 5 minutes. Add minced garlic and ginger and cook 1 minute more. Add sugar, red wine vinegar, lemon juice, allspice and cloves and bring mixture to a boil, stirring to dissolve sugar. Continue to cook until reduced and thickened, about 20 minutes. Add peaches and jalapenos and cook until peaches are tender and mixture is thick, about 10 minutes.
2.Ladle chutney into 4 sterilized half-pint jars, leaving ½-inch headspace. Wipe rims clean and cover with sterilized lids and rings. Process in a water bath for 10 minutes. Remove from water bath and let cool to room temperature. Ensure lids are sealed (the center of each lid should not bounce back when pressed) and store in a cool dark place like a pantry for up to 1 year. Once opened, store in the fridge and use within a few weeks.

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