Preparation info

  • Difficulty

    Easy

  • Makes

    5 Quarts

Appears in

This recipe calls for about a peck of ripe fresh peaches, minus the three or four you eat out of hand over the sink as you are peeling and stoning them. Most chutney recipes call for firm fruit, but here the desired chunkiness is provided by the coconuts, and the intense flavor of ripe fruit is a foil for the spiciness.

Peel the peaches like tomatoes, by dropping them into boiling water for a few seconds to loosen the skins.

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Ingredients

  • 10 pounds peaches, peeled and pitted
  • 10 (about 4 pounds) onions, peeled and chopped
  • 3 coconuts, about pounds meat, removed from the shell, pared, and diced into ½ - to ¾-inch cubes
  • pounds sugar (about 15 cups)
  • 10 jalapeno peppers, fresh or pickled, seeded and chopped
  • ½ pound (about 8 inches) fresh ginger, peeled and grated
  • 2 quarts white vinegar
  • fresh mint sprigs (optional)

Method

Sterilize 5 quart canning jars and lids and have ready for use.

Crush the peaches in your hands, but do not chop them into small pieces.

Boil all of the ingredients, except the mint, together in a preserving kettle until the onions are transparent and the desired consistency is reached. (I like it to be watery so that I can use it as a poaching liquid, but you can cook it longer so that it thickens.) Pack in sterilized jars. Stick a fresh sprig of mint in each jar, if desired, before sealing and process jars in a boiling water bath for 10 minutes.

Let the chutney sit for a few weeks before using. You can simmer shrimp in it, bake a pork roast in it, or use it as a condiment. It is especially tasty with fresh field peas and rice and as a sauce for grilled fish

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