Niagara Peach Chutney
Peaches cooked down with vinegar, onion, ginger and warm spice into a sweet-sharp chutney.
- Prep
- 30 min
- Cook
- 80 min
- Total
- 110 min
- Servings
- 40
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Preserving pan
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 0 g
- carbs
- 10 g
- protein
- 0 g
- calories
- 40
Instructions
- 1
Put everything in a preserving pan and bring slowly to the boil, stirring until the sugar dissolves.
- 2
Simmer uncovered for about 1 hour 15 minutes, stirring more often as it thickens.
- 3
Cook until a spoon drawn across the base leaves a clear trail.
- 4
Taste and adjust the sweet-sour balance with a splash of vinegar if needed.
- 5
Pot into hot sterilised jars and seal.
- 6
Leave a month before opening.
Chef's tips
Chutney thickens further as it cools — stop slightly looser than you want it.
Ingredient substitutions
- raisins → chopped dried apricots
Storage
Sealed jars keep 12 months.
Common mistakes to avoid
- •Under-reducing
- •Scorching at the end
Serving suggestions
Cooked Niagara Peach Chutney?
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