Spiced Penticton Peach Chutney with White Wine Vinegar, Turmeric, Anise, and Cardamom
Penticton peaches make a beautiful chutney with a sweet, tangy, and aromatic flavour that pairs perfectly with meats, cheeses, and even curries. By adding warm spices like turmeric, anise, and cardamom, along with a touch of white wine vinegar, this chutney is both versatile and full of depth. Here’s how to make and can this vibrant peach chutney.
Ingredients
•4 lbs Penticton peaches (about 10-12 medium peaches), peeled, pitted, and diced
•1 large onion, finely chopped
•1 cup golden raisins or sultanas (optional)
•1 cup white wine vinegar
•1 ½ cups granulated sugar
•1 tbsp fresh ginger, grated
•1 tsp ground turmeric
•1 tsp ground cumin (optional, for extra warmth)
•1 tsp salt
•4 whole star anise pods
•6-8 green cardamom pods, lightly crushed
Equipment
•5-6 pint-sized canning jars with lids and bands
•Large pot for boiling the jars
•Heavy-bottomed pot for cooking the chutney
•Jar lifter and funnel for easy handling
Step-by-Step Instructions
1. Prepare the Jars
Sterilize the canning jars and lids by placing them in a large pot of boiling water for about 10 minutes. Keep the jars warm until ready to use.
2. Peel and Dice the Peaches
To peel the peaches, blanch them first: bring a pot of water to a boil, score an “X” on the bottom of each peach, and dip them in boiling water for 30 seconds. Transfer to an ice bath to cool, then slip off the skins. Dice the peaches into small pieces, removing any pits.
3. Cook the Chutney
In a heavy-bottomed pot, combine the diced peaches, chopped onion, golden raisins, white wine vinegar, and sugar. Stir in the grated ginger, turmeric, cumin (if using), and salt. Add the star anise and crushed cardamom pods.
Bring the mixture to a boil over medium-high heat, stirring occasionally. Once it reaches a boil, reduce the heat to low and let it simmer for 45-60 minutes, or until the peaches have softened and the mixture has thickened to a jam-like consistency. Stir frequently to prevent sticking.
4. Adjust Seasoning
Taste the chutney and adjust sugar, salt, or vinegar to balance the sweet-tart flavour. The turmeric adds warmth and a lovely color, while the star anise and cardamom bring a subtle licorice and floral aroma that complements the sweetness of the peaches.
5. Pack the Jars
Remove the star anise and cardamom pods, if desired, to keep the flavours subtle, or leave them in for a bolder taste. Using a funnel, ladle the hot chutney into the prepared jars, leaving ½ inch of headspace. Gently tap the jars or use a utensil to release any air bubbles, adding more chutney if needed to maintain the headspace.
6. Seal and Process the Jars
Wipe the rims with a clean, damp cloth. Place the lids on and screw the bands until fingertip-tight. Process the jars in a boiling water bath, ensuring they are submerged by at least 1 inch of water. Process for 15 minutes.
7. Cool and Store
Lift the jars out of the water and place them on a towel to cool undisturbed for 12-24 hours. Check the seals to ensure they are vacuum-sealed properly. Store unsealed jars in the refrigerator and use within a month.
How to Use Your Penticton Peach Chutney
•With Cheese: Pairs wonderfully with sharp cheddar, brie, or blue cheese.
•As a Condiment: Serve alongside grilled or roasted meats like chicken, pork, or lamb.
•In Sandwiches: Add a spoonful to sandwiches or wraps for extra flavor.
•With Curries: Complements Indian and Middle Eastern dishes beautifully.
This peach chutney captures the essence of summer with a hint of spice, making it a pantry staple that can brighten up meals year-round.
