Fresh Peach Chutney (easy recipe)

Ingredients

• Vinegar: I use distilled white vinegar most of the time and apple cider vinegar sometimes. The best quality you can afford.
  Which vinegar is best to use in a chutney? In theory, any vinegar can be used, but let's just say balsamic is not a good idea, so I'd stay away from that one. Other ones also work, like red wine or white wine vinegar, malt, and champagne vinegar (it's lighter in taste).
• Peaches: this is a recipe for fresh peaches, to make when they're in season. I like to use those that are not the best ones, as they will soften and become part of a more complex flavor. Of course that if you have perfectly ripe peaches they will add juice and flavor, but don't stop making it because your fruit is not great.
• Apple: I use Granny Smith (green apples) because they add acidity. But it can also be made with red apples.
• Onion: whatever type of regular onion works (red onion is my favorite, white or yellow onion), but don't use sweet onions, they don't work as well.
• Brown sugar: this is a key ingredient for that unique flavor. Light brown sugar or dark, both work well.
• Dried or fresh chile: this is the spicy ingredient that you can add more or less of depending on how hot you like your food. My only suggestion is not to overdo it or it will mask the rest of the flavors.
• Ginger: both fresh ginger and ground ginger are used.
• Spices: ground cinnamon, turmeric, coriander seeds, aniseed, black pepper pods, cardamom pods. Cumin seeds were part of the original recipe, but I don't use them, I find them overpowering.
• Variations: you can add some golden raisins which go very well with the fruit and spices. For a spicy peach chutney, add a little chopped jalapeño pepper, red pepper flakes, or habanero peppers (careful as they are hot!)

How to make peach chutney 

Chutneys are pretty much like jams: put ingredients in a saucepan and simmer until syrupy and soft. 

This recipe is no different.

Cut fruits and onion and mix in a large saucepan with spices.

Add the brown sugar and mix.

Add vinegar and cook over medium heat until it breaks into a boil, stirring several times.

Let it simmer slowly (low heat) until it thickens and the onions are well cooked.

Vintage Kitchen tips: make sure the pieces of fruit are small so they don't have to be cut when eating it. And remember chutney thickens a lot as it cools down, similar to jam, so remove it while it's still fluid.

Storing chutney

Refrigeration

Truth is, I eat it in a few weeks, so I keep it in the fridge in a jar. For longer storage, you can use sterilized jars and can it as explained below.

Canning

• Sterilizing jars in the oven: I wash glass jars and put them in the oven for about 15 minutes. Medium temperature, around 325°F/160°C.
  Lids: I boil them while the jars are in the oven. 
• Take the jars out and pour in the hot chutney. Put on the lids while still hot but don't tighten them at this point. Half screw them until the chutney has cooled down. My mother also covers the top with a piece of wax paper before adjusting the lids. I don't do it normally, but my grandmother used to do that so she also does. She says it helps to keep it longer.
• Keep in the refrigerator.

Freezing chutney

• Let it cool down and fill freezer-safe containers. It keeps for a few months. Defrost in the fridge or at room temperature. The texture might not be exactly the same, but some people don't want to go through the task of canning so freezing is a great alternative.