Ingredients
Scale
- 600 g or 4 c (4 medium) peaches, peeled and chopped
- 300 g or 2 c (2–3 medium) nectarines, plums or cherries
- 120 g or ¾ c (1 small) yellow onion, finely chopped
- 1 garlic clove, minced
- 1 small red chile, seeded and finely chopped (optional)
- 180 ml or ¾ cup cider vinegar
- 150 g or ¾ cup, packed light brown sugar
- 75 g or ½ cup golden raisins
- 5 g or 1 tsp fresh ginger, grated
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1½ tsp kosher salt
Instructions
Prepare the fruit
- Chop the fruit into bite-size pieces (skins optional if tender).
Combine ingredients
- In a saucepan, stir together all ingredients.
Simmer
- Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until thickened and jammy.
Cool & store
- Cool to room temp. Transfer to jars and refrigerate for up to 3 weeks.
Notes
Serving Ideas
Serve with grilled meats, aged cheese, or as a spread with crusty bread and pâté.
Adapted from Stone Fruit Chutney by Williams Sonoma.