SUMMER TOMATO-PEACH CHUTNEY
This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.
Provided by Marisa McClellan
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h55m
Yield 24
Number Of Ingredients 11
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 20.4 g
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Khalil Achour
[email protected]I love this chutney! It's the perfect balance of sweet and savory. I've been using it on everything from chicken to fish to tofu.
Sk Roni
[email protected]This chutney is a great way to use up leftover tomatoes and peaches. It's also a great way to add some sweetness and tang to your meals.
Sahed Bayzid
[email protected]The chutney didn't turn out well for me. I think I overcooked it.
Zariah Pope
[email protected]I found the chutney to be a bit bland. I would recommend adding more spices next time.
BILLALSIDDIKUR SIDDIKUR
[email protected]This chutney is a bit too sweet for my taste. I would recommend using less sugar next time.
Husseinias Cohenias
[email protected]I love the sweet and tangy flavor of this chutney. It's the perfect addition to any summer meal.
Jonathan Liles
[email protected]This chutney is a great way to use up summer tomatoes and peaches. It's also a great make-ahead condiment.
Bwambale Geofrey
[email protected]This is the best chutney I've ever had! It's so flavorful and versatile. I've been using it on everything from sandwiches to grilled chicken.
Michelle Pelser
[email protected]I made this chutney for a party and it was a huge hit! Everyone loved the unique flavor combination.
Arbab Sheikh
[email protected]I followed the recipe exactly and it turned out perfect! The chutney is thick and flavorful, and the flavors of the tomatoes and peaches really shine through.
Vivian Chisom
[email protected]This chutney is so easy to make and it's so versatile. I love using it as a dip for appetizers or as a sauce for grilled meats.
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[email protected]I'm not usually a fan of chutney, but this one is a game-changer! The flavors are so well-balanced and it's not too sweet. I've been putting it on everything from chicken to grilled tofu.
Fuh Cuh
[email protected]This chutney is a delicious and refreshing summer treat! I love the combination of sweet peaches and tangy tomatoes. It's the perfect condiment for grilled chicken or fish.