Texas Peach Chutney

Recipe from

Oxmoor House


6 1/2 pounds (about 26) firm, ripe medium peaches, peeled and sliced
2 (16-ounce) packages dark brown sugar
2 cups cider vinegar
5 medium cooking apples, peeled, cored, and diced
2 pounds raisins
1/2 cup grated onion
Grated rind and juice of 2 lemons
3 tablespoons ground ginger
2 tablespoons mustard seeds
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon plus 1 1/2 teaspoons salt


Combine sliced peaches, brown sugar, and vinegar in a stainless steel stockpot. Cook over medium heat, stirring occasionally, until peaches are tender but still retain their shape. Set aside.

Combine apples and remaining ingredients in a large stainless steel stockpot. Cook over low heat, stirring constantly, until thoroughly blended. Stir in reserved peach mixture; cook over medium heat, stirring frequently, 5 minutes or until thoroughly heated.

Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.