Tomato Peach Chutney
 
Prep time
Cook time
Total time
 
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Serves: 8 half-pint jars
Ingredients
  • 6 peaches, cut into 1-inch chunks
  • 2 cups cherry tomatoes, cut in half
  • ½ cup raisins l
  • 1 medium onion, coarsely chopped
  • 2 cups raw or light brown sugar or 1 cup honey
  • 1½ cups cider vinegar
  • 1 4-inch cinnamon stick
  • 4 tablespoons finely chopped fresh or ½ teaspoon dried ground ginger
  • 1 teaspoon cumin seed
  • 1 teaspoon black or yellow mustard seeds or Dijon mustard
  • ½ teaspoon dried red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Place all of the ingredients in a large, wide, non-reactive (no aluminum, please) pan and bring to a boil over medium-high heat.
  2. Reduce the heat to medium-low and simmer, stirring frequently to prevent burning, for 1 hour. The fruit will have become translucent and all of the liquid should be completely absorbed and reduced to a thick, syrupy consistency.
  3. Mash last 15 minutes, if desired, for a less chunky chutney.
  4. Place chutney in clean jars and cool to room temperature.
  5. Keep refrigerated for up to 1 month. If canning for long storage, follow the directions for water bath canning and process for 15 minutes.
Recipe by The Gardener Cook at https://www.thegardenercook.com/tomato-peach-chutney/