- Level
- very easy
- Prep Time
- 20 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 45 m
- Makes
- 3 cups (750 mL)
Ingredients
- 1 tbsp
- vegetable oil
- 15 mL
- 1
- onion, finely diced
- 6 cups
- peeled, pitted and diced peaches (about 6 peaches)
- 1.5 L
- ¼ cup
- firmly packed brown sugar
- 60 mL
- ¼ cup
- cider vinegar
- 60 mL
- 2 tbsp
- peeled, finely chopped fresh ginger
- 30 mL
- ½ tsp
- ground coriander
- 2 mL
- ½ tsp
- each salt and pepper
- 2 mL
- ¼ tsp
- ground cinnamon
- 1 mL
Directions
Step 1
Heat oil in large non-reactive saucepan (such as stainless steel) over medium heat. Stir in onion. Cook 3 to 4 min., until onion starts to turn golden. Add peaches, brown sugar, vinegar, ginger, coriander, salt, pepper and cinnamon. Bring to a boil. Reduce heat to low and simmer 15 to 20 min., stirring often, until peaches are tender, mixture has thickened and liquid has almost cooked off.
Step 2
Spoon into canning jars. Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store chutney in fridge up to 2 weeks.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 30
- Carbs:
- 6 g
- Sugar:
- 5 g
- Sodium:
- 45 mg
