- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 30
- Carbs:
- 6 g
- Sugar:
- 5 g
- Sodium:
- 45 mg
