Peach Chutney

It’s nearly the end of peach season here in Colorado, but I just have to share this recipe for my fellow peach lovers who want to enjoy them all winter long. This chutney is wonderful on pork, in tacos or fajitas instead of salsa, as a glaze on meat, with chips, or just straight out of the jar. I’ll be making a huge batch this weekend to can and put up for the winter months.  

Since I’m off sugar, this is a recipe I came up with that uses honey instead, preferably raw and local. Just know that because of the nature of honey, the chutney won’t really thicken like it would if you use sugar. Also, the ginger adds a little zing! in the background, so add more or less depending on your preference. Remember, unless you are baking, a recipe is a guide, so taste, adjust your ingredients, and taste again until you get the flavors that you like best. This just happens to be how I like mine. Use it as a starting point to make it the way you like it. And hurry, the peaches are almost gone!

Peach Chutney
Recipe By: Elizabeth Roberts
Yield: 1 1/2 cups

2 lbs. peaches, skin removed cut into small chunks – 4-5 medium
1/2 c. apple cider vinegar
1/2 c. honey
1 c. red, yellow, or orange bell pepper, small dice
1 medium onion, small dice
1/2 c. golden raisins
1-2 Tbs ginger, finely grated
1/4 – 1/2 tsp. sea salt

1. In a medium saute pan, add vinegar and honey over medium heat.
2. Dissolve honey, then add bell pepper, onion, raisins, ginger, and sea salt. Simmer 10 minutes.
3. Add peach chunks, stir and allow to simmer 15 minutes. Taste, adjust flavors.
5. Simmer another 30-45 minutes until the peaches are cooked down and flavorful.
6. Transfer to a glass jar. Cool completely before refrigerating.

Enjoy!

This will last about 2-3 weeks in your refrigerator. If you want to make a larger quantity to have over the winter, you will need to seal the canning jars in a hot water bath.

 

TIP: to easily remove the skin of a peach, cut an X in the bottom and submerge in boiling water for 10-15 seconds, allow to cool only a bit then remove skin with a pairing knife or your fingers.


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