1. Recipes

How to Make Summer Tomato-Peach Chutney - A Step-by-Step Guide

As the summer months roll around, the abundance of fresh, ripe tomatoes and juicy peaches create the perfect opportunity to whip up a delicious and versatile condiment: Summer Tomato-Peach Chutney. This chutney is bursting with the sweet and tangy flavors of summer, making it the perfect accompaniment to grilled meats, sandwiches, and even as a topping for a cheese board.

Making your own chutney might sound daunting, but this recipe is actually quite simple and requires just a few bas...

Read more Snack recipes

Ingredients

  • 1 ½ pounds tomatoes, cored and diced
  • 1 ½ lbs yellow peaches - peeled, pitted, and diced
  • 1 large sweet onion, minced
  • 2 cups cider vinegar
  • 1 ½ cups white sugar
  • 1 ½ cups golden raisins
  • 2 medium limes, zested and juiced
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon crushed red pepper

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 55 mins
  • Servings: 24
  • Yield: 6 half-pint jars

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

    • Nutrition

    95 cal.

    • Total Fat: 0g
    • Sodium: 199mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 20g
    • Protein: 1g
    • Vitamin C: 15mg
    • Calcium: 16mg
    • Iron: 0mg
    • Potassium: 176mg

    Categories

    Condiment recipes
    Sauce recipes
    Side recipes
    Appetizer recipes
    Dip recipes