Peach Chutney
- Level: Easy
- Yield: about 1 1/2 cups of peach chutney
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 181
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 41
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 440
- Total: 5 hr 10 min
- Active: 30 min
Ingredients
1 pound peaches (4 to 5 medium)
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 small red onion, chopped
1/4 cup golden raisins
1 tablespoon finely grated fresh ginger
2 wide strips lemon zest
1 cinnamon stick
Kosher salt
Directions
- Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
- Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
- Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.