Peach Chutney Peach Chutney

Author: Canadian Living

Enjoy this taste of summer all winter long with cheese or roast pork, ham or poultry.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: July 2004



In large Dutch oven, heat oil over medium heat; cook onions, mustard seeds, ginger, cinnamon, salt, cloves, hot pepper flakes and pepper, stirring often, until onions are softened, about 5 minutes.

Add peaches, sugar, raisins and vinegar; bring to boil, stirring. Reduce heat to medium; simmer, uncovered and stirring often, until reduced to 8 cups (2 L) and thick enough to mound on spoon, 1 hour.

Pour into four 2-cup (500 mL) sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and clean bands. Process in boiling water canner for 10 minutes; transfer to rack to let cool. Store in cool dark place for up to 1 year.

Nutritional facts <b>Per 1/4 cup (50 mL):</b> about

  • Sodium 73 mg
  • Protein 1 g
  • Calories 102.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 26 g


  • Iron 2.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 2.0
  • Vitamin C 5.0
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Peach Chutney