from Anita Stewart’s Canada
When those of us here in Canada wanted to make terrific chutney but simply didn’t have access to mangoes, a fruit that has only recently been widely available in the markets outside of urban centres, we chose the perfect peaches that Canadian farmers are so expert at growing. Freestone peaches are the best for this chutney, and of those my personal choice is Loring, a big, sweet, late-harvested fruit.
Ingredients
8 cups (2 L) sliced peeled fresh peaches
2 tbsp (30 mL) coarse pickling salt
3 cups (750 mL) granulated sugar
1 ½ cups (375 mL) cider vinegar
4 cloves garlic, minced
1 ½ cups (375 mL) finely chopped onion
2 tsp (10 mL) ground ginger
½ to 1 tsp (2 to 5 mL) red pepper flakes
¾ cup (175 mL) lemon juice
1 cup (250 mL) golden raisins
2/3 cup (150 mL) chopped candied ginger
Directions
In a large bowl, cover peaches with a brine made of the coarse salt and 4 cups (1 L) cold water. Cover and let stand for 8 hours or overnight. Drain thoroughly.
In a large saucepan over medium heat, combine the sugar, vinegar, garlic, onion, ginger, red pepper flakes, lemon juice and raisins. Add the peaches and bring to a boil. Reduce heat until the chutney is barely bubbling. Simmer until the peaches are translucent and the mixture is beginning to thicken, 35 to 40 minutes. Add the candied ginger and continue to cook for 10 minutes, stirring often to prevent sticking. At this point, it’s possible to create an even thicker chutney, if desired, by simply boiling longer.
Ladle into hot, sterilized jars. Seal tightly and store in a cool, dark place.
Yield: About 8 cups (2 L) or enough to fill four 2-cup (500 mL) jars.
Nada’s Tips & Tricks: My family wasn’t keen on the strong ginger flavor, so I eliminated the candied ginger on a second round. Adjust the red pepper flakes to suit your family’s palate as well.
Contents and images used with permission by Food Day Canada. https://www.fooddaycanada.ca/
