Ingredients
Fruits and Vegetables
- 2 pounds fresh peaches, peeled, cored, and chopped
- 1 medium red or yellow onion, finely chopped
- 1 green or red apple, peeled, cored, and chopped
Spices
- ¼ teaspoon ground ginger
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cinnamon
- 7 cardamom pods, ground
- ¼ teaspoon aniseed
- ½ teaspoon ground turmeric
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper pods
- 1 small dried whole red chile
Liquids and Sweeteners
- 1 and ¼ cups white vinegar
- 1 pound light brown sugar
Instructions
- Prepare the Fruit: Peel, core, and chop the peaches and the apple into bite-sized pieces to ensure even cooking and softening during the simmering process.
- Chop the Onion: Finely chop the medium-sized onion so it blends well with the fruit and spices in the chutney base.
- Combine Ingredients: Place the chopped peaches, apple, and onion into a large saucepan to create the base of your chutney.
- Add Spices and Liquids: Add the light brown sugar, white vinegar, ground and fresh ginger, cinnamon, ground cardamom, aniseed, turmeric, coriander seeds, black pepper pods, and dried red chile into the saucepan with the fruit and onions.
- Bring to Boil: Heat the mixture over medium-high heat and bring it to a rolling boil to dissolve the sugar and start the infusion of flavors from the spices.
- Simmer: Reduce the heat to low and let the chutney simmer gently for 45 minutes to 1 hour, stirring occasionally. This allows the liquid to reduce, thickening the chutney to a marmalade consistency while softening the fruit without making it mushy.
- Stir During Cooking: Occasionally stir the chutney with a wooden spoon or silicone spatula to prevent sticking and ensure even cooking.
- Cool and Store: Once cooked, let the chutney cool to room temperature. Store the chutney in sterilized jars if not used immediately. If canning, fill the jars while the chutney is still hot and seal tightly.
- Refrigerate: Keep the chutney refrigerated to preserve its freshness and flavors.
- Label Jars: Don’t forget to label your jars with the date and contents for easy identification and safe storage.
Notes
- Use ripe but firm peaches to ensure the chutney has a good texture.
- You can adjust the level of spice by adding more or fewer red chiles and pepper pods according to your taste.
- This chutney pairs wonderfully with grilled meats, cheeses, and as a condiment in sandwiches.
- Store in sterilized jars for longer shelf life and always refrigerate after opening.
- Stir occasionally during simmering to avoid burning the bottom of the pan.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Stovetop
- Cuisine: British
