Sweet Spicy Peach Lime Chutney Recipe

Spicy Peach Lime Chutney recipe using fresh summer peaches from Washington State which are in season right now is a delicious canning recipe you can use as a condiment.

Making a sweet and savory chutney recipe like this Spicy Peach Lime Chutney recipe is a great way to preserve fresh peaches.

Ahh, peach season is here. This year as a CANambassador for the Washington State Fruit Commission I decided to venture out into the world of chutneys.

I've been canning for a lot of years and as much as I love making homemade jams and jellies I was feeling a little adventurous and decided to make a peach chutney with some of the beautiful fresh peaches the Washington State Fruit Commission sent me.

For those of you who are thinking ugh I don't like Indian food. And I hate the flavor of curry so I will never make homemade chutney. Well, guess what?

Not all chutney recipes are made with curry powder. Chutneys are meant to be served with many types of food, not just Indian food.

Chutneys can be made with all sorts of fruits like peaches and some chutney recipes like this Spicy Peach Lime Chutney recipe have no curry powder in them.

How To Eat Chutney

Spicy Peach Lime Chutney is a sweet and tart condiment that is made with sugar, a fresh peaches, vinegar, and onion.

Chutney's like this recipe can be served as a condiment with an appetizer and many other dishes. Chutney is a sweet and savory relish that is delicious.

I served this Spicy Peach Lime Chutney recipe with my Shrimp Stuffed Bacon Wrapped Jalapeno Pepper recipe.

You could serve this peach chutney recipe with seafood, chicken and pork. You can spoon this sweet peach chutney over rice.

You can serve this sweet and spicy peach chutney any way your little heart desires.

Sweet and spicy chutney would be perfect served on a cheese platter during the upcoming holidays.

Or this Spicy Peach Lime Chutney would make a perfect homemade Christmas gift you can tuck into a holiday gift basket.

Ingredients needed

• 2 tablespoons lime peel strips (cut into ½ inch by ⅛ inch strips)
• 3 lbs peaches, peeled, pitted and chopped into ½ inch pieces (6 cups chopped peaches)
• 3 cup sugar
• 1 ¾ cup white vinegar 5% acidity
• ¼ cup fresh lime juice
• 1 teaspoon salt
• 1 teaspoon dried crushed red pepper flakes

Directions to make

1. Place all of the ingredients into a 4 to 6-quart heavy-bottomed pot and bring to a boil. Reduce the heat to a simmer and simmer for 1 hour or until thickened.
2. Ladle the hot chutney into a ½ pint jar leaving a ½ inch headspace. Remove air bubbles and recheck headspace. Add more chutney if needed until you have ½ inch headspace.
3. Wipe jar rim with a damp paper towel. Place a flat lid on the jar and apply a band to fingertip tight. Place the jar of hot chutney into your hot water bath canner.
4. Repeat filling all the remaining jars.
5. Process in a hot water bath canner for 10 minutes, adjusting for altitude if needed. After 10 minutes remove the pot from the heat and remove the canner lid. Let stand five minutes. Remove jars from the canner and place on a dry towel on the counter to cool overnight.
6. Store in a dark cool cabinet.
7. Makes 4 half pints of chutney.

Helpful tips for making Spicy Peach Lime Chutney recipe

• Peel 3 fresh limes into thick strips with a sharp vegetable peeler. Use the edge of a metal teaspoon to scrape all of the white pith from the inside of the lime peel strips.
• Peel and chop the fresh peaches. As you chop each peach place the peaches into a bowl and pour about one tablespoon of the ¼ cup of lime juice over the pieces to prevent them from browning as you chop the remaining peaches.

Helpful Products for Making Spicy Peach Lime Chutney recipe

(product links are affiliate links)

• Best vegetable peeler
• Sharp paring knife
• Farberware Pot (I have had a set of these pots for about 12 years. They last forever!)
• Canning Ladle
• Wide Mouth Canning Funnel
• half pint canning jars with lids and bands
• All New Ball Book of Canning and Preserving (recipe source)
• Avery Glossy 22830 2 ½ inch round labels
• Avery Kraft Brown 2 ½ inch round labels

FREE Printable Canning Label for Spicy Peach Lime Chutney

I made this free canning label for this Spicy Peach Lime Chutney recipe for my canning buddies.

This label will fit on a regular or wide mason jar lid. Print it on Avery 22830 2 ½ inch round labels or the Avery Kraft Brown 2 ½ inch round labels.

Click to download the exclusive content, save or print the Free Spicy Peach Lime Chutney Canning Label.

Print the Homemade Spicy Peach Lime Chutney Recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Spicy Peach Lime Chutney Recipe

Arlene Mobley - Flour On My Face

Spicy Peach Lime Chutney Recipe

This Spicy Peach Lime Chutney recipe is a little spicy and a little sweet. Serve it with your favorite appetizer or on a cheese platter during the holidays.

5 from 9 votes

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Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Condiment

Cuisine Indian

Servings 64 half pints

Calories 46 kcal

Ingredients  

1x2x3x

• ▢ 2 tablespoons lime peel strips (cut into ½ inch by ⅛ inch strips)
• ▢ 3 lbs peaches (peeled, pitted and chopped into ½ inch pieces (6 cups chopped peaches))
• ▢ 3 cup sugar
• ▢ 1 ¾ cup white vinegar 5% acidity
• ▢ ¼ cup fresh lime juice
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon dried crushed red pepper flakes

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Instructions 

• Place all of the ingredients into a 4 to 6-quart heavy-bottomed pot and bring to a boil. Reduce the heat to a simmer and simmer for 1 hour or until thickened.
• Ladle the hot chutney into a ½ pint jar leaving a ½ inch headspace. Remove air bubbles and recheck headspace. Add more chutney if needed until you have ½ inch headspace.
• Wipe jar rim with a damp paper towel. Place a flat lid on the jar and apply a band to fingertip tight.
• Place the jar of hot chutney into your hot water bath canner.
• Repeat filling all the remaining jars.
• Process in a hot water bath canner for 10 minutes, adjusting for altitude if needed. After 10 minutes remove the pot from the heat and remove the canner lid. Let stand for five minutes. Remove jars from the canner and place on a dry towel on the counter to cool overnight.
• Store in a dark cool cabinet.

Recipe Expert Tips

• Recipe source: All New Ball Book of Canning and Preserving

Nutrition

Serving: 1TablespoonCalories: 46kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 37mgPotassium: 43mgFiber: 1gSugar: 11gVitamin A: 79IUVitamin C: 2mgCalcium: 2mgIron: 1mg

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