- Five 1/2-pint canning jars with lids and rings
- 2 1/2 pounds firm-but-ripe peaches
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 small shallot, minced
- 1/2 cup dried black currants
- 1 1/2 tablespoons minced fresh ginger
- 1 tablespoon cumin seeds
- 1 lemongrass stalk—lower third of the tender inner bulb only, cut into 1-inch lengths and smashed
- 1 1/2 teaspoons ground coriander seeds
- 1 1/2 teaspoons fennel seeds
- 3 curry leaves
- 2 bay leaves
- 1/4 cup chopped cilantro leaves
- 1 1/2 teaspoons coarsely ground pink peppercorns
- Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.
- Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil. Add the peaches and boil until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the peaches to a large rimmed baking sheet and let cool. Peel the peaches, then halve and pit them and cut into 1/2-inch dice.
- In a large skillet, combine the cider vinegar with the granulated and brown sugars and bring to a boil to dissolve the sugars. Add the shallot, currants, ginger, cumin seeds, lemongrass, coriander seeds, fennel seeds, curry leaves and bay leaves and simmer over moderate heat for 5 minutes. Add the peaches and simmer over moderate heat until tender, about 4 minutes. Discard the lemongrass, curry leaves and bay leaves. Stir in the cilantro and pink peppercorn and season with salt.
- Using the sterilized tongs, remove the jars from the hot water and transfer them to a large rimmed baking sheet. Ladle the chutney into the jars, leaving 1/2 inch of space at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.
- Using canning tongs, lower the jars onto the rack in the pot of boiling water, making sure they are covered by at least 1 inch of water. Boil the jarred chutney over high heat for 15 minutes. Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will look concave); refrigerate any jars that do not seal. Store the chutney in a cool, dark place for up to 6 months; if the chutney separates, stir to combine before serving.
Contributed By Photo © Young & Hungry Published August 2012