Preparation info

  • Makes


    half pint jars
    • Difficulty


Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Partnered with a holiday ham or turkey, or with roast pork loin, this beautiful chutney serves as a delicious reminder of summer’s bounty. It also makes an elegant addition to a cheese plate and pairs especially well with a creamy St. André or a tangy goat cheese.


  • 1 cup (8 fl oz/250 ml) golden balsamic vinegar
  • cups (12 oz/375 g) granulated sugar
  • 2 lb (1 kg) peaches or nectarines
  • lb (1.25 kg) apricots, plums, or pluots, pitted and sliced
  • 1 lb (500 g) cherries, pitted and halved
  • 2 tsp whole cloves
  • 2 tsp cardamom pods
  • tsp black peppercorns, crushed
  • ½ tsp anise seeds
  • 4 orange zest strips, each 1 inch (2.5 cm) wide and 2 inches (5 cm) long
  • 2 cinnamon sticks


    In a large nonreactive saucepan, stir together the vinegar and sugar. Blanch and peel the peaches, then halve them and remove the pits. Cut the peach halves into thick slices and add to the pan along with the apricots and cherries. Toss the fruit to coat with the vinegar-sugar mixture. Place the cloves, cardamom pods, peppercorns, and anise seeds on a square of cheesecloth (muslin). Tie the corners together with kitchen string and add to the pan along with the orange zest and cinnamon sticks. Let stand at room temperature for 1 hour.

    Have ready hot, clean jars and their lids.

    Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until thickened and almost jamlike, about 1 hour and 15 minutes. Discard the cloth bag and cinnamon sticks.

    Ladle the hot chutney into the jars, leaving ¼ inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

    Process the jars for 15 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months.