Peach or Nectarine Chutney

Name: Peach or Nectarine Chutney
Yield: Makes about 7 half-pint jars
Ingredients: ½ teaspoon turmeric; 1½ cups medium-finely chopped onion; 2 sticks cinnamon (each about 2 inches long), broken in half; 1½ teaspoons ground cardamom; ½ cup (packed) dark brown sugar; 1 cup water, or as needed; 1 cup cider vinegar, more as desired; 2 teaspoons ground coriander; 2 teaspoons mustard seeds; 3 tablespoons minced fresh gingerroot; 2 teaspoons very finely chopped garlic; 1 cup sugar, more as desired; ¼ teaspoon cayenne pepper; 2½ pounds very firm peaches or nectarines (to make 7 cups when cut into ½-inch dice); 2 teaspoons salt; 2 cups golden raisins

Preparation info

Makes about
7
half pint jars

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

The fruit in this chutney, as in most spicy fruit condiments, lends mainly substance and chunkiness rather than its own flavor. Because the texture is important, we specify very firm fruit. Peach or nectarine chutney is a pleasant, tart-sweet companion for cold roast pork, lamb, or fowl, as well as hot curries.

Ingredients

2½ pounds very firm peaches or nectarines (to make 7 cups when cut into ½-inch dice)
2 cups golden raisins

Condiment
Gluten-free
Vegan
Spicy

Method

If you are using peaches, plunge a few at a time into boiling water for a few seconds. Strip off the skins. (If the fruit is quite underripe—which is okay—you may have to pare off the skins. If you are using nectarines, leave the skins on.) Cut the peaches or nectarines into ½-inch dice; you should have 7