Lemon Peach Turmeric Chutney

Preserving Method: Water-Bath-Canning

Makes about 4 pint (16 oz) jars

You’ll love this sweet and tangy recipe. It’s both sweet and savory, and is a perfect companion for meats and sandwiches. Make a large batch and take advantage of sweet peaches!

You will need

• 3 large meyer lemons (about 1 lb), quartered and thinly sliced
• 1 medium onion, small diced
• 8-10 peaches, roughly chopped (6 cups chopped)
• 2 red chilis, minced
• 2 cloves garlic, minced
• 2 tbsp. salt
• 2 tsp. grated fresh ginger
• 1 1/2tsp. turmeric powder
• 2 tsp. mustard seeds
• 1 tsp. smoked paprika
• 1/4 cup bottled lemon juice
• 1/2 cup apple cider vinegar
• 1 cup coconut sugar
• 1/4 cup honey

Directions

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
2. Combine all ingredients in a large stock pot and bring to a boil over high heat. Lower heat and simmer, stirring occasionally, until chutney is thickened and reduced, about 30 minutes.
3. Ladle hot chutney into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
4. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Image Credit: @foodinjars