Peach Chutney is one of my favorite ways to use peaches.
This chutney recipe and instructions can be made with peaches or pears.
What do you do with Peach Chutney?
Serve with pork chops, fish, lamb or game meats. Turn any toasted sandwich into a flavor explosion. Dilute it with some water and use it as a glaze for chicken, duck or other poultry dish. It even makes a great dipping sauce for tempura. It’s a dipping sauce, it’s a glaze, it’s a topping, it’s a party spread, it’s fabulous.
BUT my very favorite way to eat chutney is as a fall/ holiday dip.
For an irresistible party spread, serve homemade chutney over cream cheese. Top with crunchy bacon bits, fresh chives and a side of your favorite crackers.
You won’t even know how you lived without it.
For step-by-step instructions with pictures go here.
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Chutney is the shebang. It's a dipping sauce, it's a glaze, it's a topping, it's a party spread, it's fabulous. It’s sweet, savory, sour, spicy – it’s the whole enchilada. This chutney recipe and instructions can be made with peaches or pears.
Throw all ingredients into a giant pot with a heavy bottom. Simmer until thick (at my house this was 4 hours). Stir frequently to prevent sticking. Ladle hot chutney into hot jars. Leave 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in boiling water bath. Water bath canning instructions here.
Note: I remove seeds and membranes from hot peppers – for hotter chutney – leave them in. Be careful – peppers can burn your skin. Wearing gloves will help you not to have hot pepper oil in your eye in an hour. 🙂
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.