Peach and Raisin Chutney Peach and Raisin Chutney

Author: Canadian Living

Chutneys like this one add spice to cold meats, and their sweet-and-sour notes are rounded off nicely by cheese, especially cream cheese or a buttery Jarlsberg.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine:September 2012



In large heavy Dutch oven, combine peaches, brown sugar, onions, raisins, vinegar, red pepper, mustard seeds, salt, turmeric, cinnamon, curry powder, cumin, coriander and cayenne pepper; bring to boil. Reduce heat to medium and simmer, stirring often, until thickened and toffee-brown in colour, about 1 hour.

Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles.

Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool for 24 hours.

Nutritional facts Per 1 tbsp: about

  • Sodium 20 mg
  • Protein trace
  • Calories 26.0
  • Total fat trace
  • Potassium 61 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g


  • Iron 1.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 3.0
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Peach and Raisin Chutney