Homemade chutneys lend themselves to a wide range of fruits and seasonings. This version is fairly mild and adaptable to serving with meats, sandwiches, or even spread on a slice of toast for a snack. Experiment with different herb-flavored vinegars, preferably made with cider, rice, or white wine vinegars. The recipe is adapted from Preserving (The Good Cook Techniques & Recipes Series) by Time-Life Book Editors, Time-Life, 1981.
2 medium onions, chopped
3 cups sugar
one half pound dates, chopped
one half cup sliced candied ginger, chopped
one and one half cups vinegar
2 pounds ripe peaches, peeled, halved, pitted, and sliced
Mix all ingredients except the peaches in a large enameled or stainless-steel pan. Cook over medium-high heat for 30 minutes, stirring frequently. Add the peaches, and continue cooking for another 30 minutes or more, or until thickened. Ladle the boiling chutney into hot, clean canning jars, leaving 1/2-inch headspace. Seal the jars with clean two-part canning lids and process in a boiling-water bath for 10 minutes. Cool, label, and store the jars in a cool, dark place.
Makes 8 half-pint jars.
Home Canning Guides
The United States Department of Agriculture offers a Web version of their full guide to home canning, including the principles of home canning plus sections on canning fruits, tomatoes, vegetables, meats, pickles, and jellies. Each section can be downloaded separately in PDF format. Go to their Food and Nutrition Publications Web page.