California Peach Chutney

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“This sweet/sour mildly hot chutney is great served with curried chicken or pork.”
4-5 1/2 pint jars

Ingredients Nutrition


  1. Combine all ingredients in a 3-quart saucepan.
  2. Bring to a boil.
  3. Simmer, stirring frequently, 30 minutes or until thickened.
  4. Wash 5 (1/2 pint) jars in hot soapy water; rinse.
  5. Keep hot until needed.
  6. Prepare self-sealing lids as manufacturer directs.
  7. Ladle hot chutney into 1 hot jar at a time, leaving 1/4 inch headspace.
  8. Release trapped air.
  9. Wipe rim of jar with a clean damp cloth.
  10. Attach self-sealing lid.
  11. Repeat with remaining jars.
  12. Place filled jars on a rack in a large pot of boiling water.
  13. Water should cover jars 1 to 2 inches and have an additional 2 inches for boiling space.
  14. Cover pot.
  15. Bring water to a boil.
  16. At sea level, boil 10 minutes.
  17. For every 1000 feet altitude, add one minute to boiling time.
  18. Store up to 1 year.

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