Recipes and Cooking Peach Chutney 4.4 (11) 1 Review Spoon this fresh Peach Chutney over grilled chicken or fish or serve it as an accompaniment on a cheese tray. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 15 mins Process Time: 10 mins Total Time: 55 mins Servings: 40 Yield: 4 half-pints Jump to Nutrition Facts Ingredients 1 tablespoon vegetable oil 1 cup chopped onion (1 large) 2 teaspoon grated fresh ginger 4 cloves garlic, minced ⅔ cup sugar ½ cup red wine vinegar ¼ cup lemon juice ½ teaspoon dry mustard ½ teaspoon ground allspice Dash ground cloves 3 cup chopped, peeled fresh peaches (4 medium) ¾ cup dried tart red cherries or raisins Directions In a medium saucepan heat oil over medium heat. Add onion, ginger, and garlic; cook until onion is tender but not brown. Stir sugar, vinegar, lemon juice, mustard, allspice, and cloves into onion mixture. Bring to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, for 5 minutes. Stir in peaches and cherries. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture is thickened, stirring occasionally. Ladle hot chutney into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Or, ladle into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Store the chutney in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.) Rate it Print Nutrition Facts (per serving) 39 Calories 9g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 39 % Daily Value * Sodium 1mg 0% Total Carbohydrate 9g 3% Total Sugars 8g Vitamin C 2.4mg 12% Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 52mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.