Exotic Peach Chutney

You determine the flavor of this chutney by your choice of spice mixtures. Choose the mellow flavour of the Caribbean Islands via the Island Spice Mixture or a more traditional chutney flavour with the Calcutta Spice Mixture.


  • 6- 1/2 lb (3 kg) peaches, 20 to 25 medium
  • 2 cups (500 ml) malt vinegar
  • 2 cups (500 ml) lightly packed brown sugar
  • 4 oz (100 g) fresh gingerroot
  • 2 medium onions, finely chopped
  • 2 green peppers, seeded & finely chopped
  • 1 hot banana pepper, seeded & finely chopped
  • 1 cup (250 ml) dark raisins
  • 1 cup (250 ml) golden raisins
  • 1 cup (250 ml) mixed glace peel
  • 1 tbsp (15 ml) pickling salt
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) grated nutmeg
  • 1/4 tsp (1 ml) ground cloves 2 tsp (10 ml) curry powder
  • 2 tbsp (25 ml) celery seed
  • 1 tbsp (15 ml) mustard seed


  • Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in a large stainless steel saucepan. Stir in sugar. Bring to a boil and cook until peaches are tender.
  • Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Peel and grate or finely chop gingerroot; tie in a large square of cheesecloth, creating a spice bag. Add gingerroot spice bag, onions, green and banana peppers, dark and golden raisins, mixed peel and pickling salt to peaches. Stir in your choice of Island Spice mixture or Calcutta Spice bag. (For Calcutta Spice Mixture tie spices in a large square of cheesecloth, creating a spice bag).
  • Return mixture to a boil. Stirring frequently, simmer until thick, about 45 minutes. Remove thickened chutney from heat and discard spice bag(s).
  • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.