- 4 pounds apricots, nectarines, peaches or plums (about 8–9 cups once peeled and chopped)
- 1 medium yellow onion, minced (about 1 cup)
- 2 cups golden or Thompson raisins
- 1¾ cups red wine vinegar
- 1½ cups honey
- 1 tablespoon mustard seeds (any color is fine)
- 1 tablespoon grated ginger
- 1½ teaspoons sea salt
- ½ teaspoon red chili flakes
- zest and juice of 1 lemon
Cut fruit into quarters, remove pits and chop coarsely. Pile into a large bowl.
In a large nonreactive pot, combine the fruit with all other ingredients.
Bring to a boil over high heat and then reduce the heat to medium-high. Cook, stirring regularly, at a brisk simmer for 45 minutes to an hour, until the chutney thickens and darkens, and the flavors start to marry.
While the chutney cooks, prepare a boiling-water-bath canner and enough jars to hold 4 pints of chutney (half-pint jars are ideal).
When the chutney is finished cooking, funnel it into prepared jars, leaving ½ inch of headspace. Wipe rims, apply lids and rings, and process in boiling water for 15 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool. Once jars are cool enough to handle, remove rings and test seals. Sealed jars can be stored on the pantry shelf for up to a year. Unsealed jars should be refrigerated and used promptly.
This chutney pairs well with many things, but it goes particularly nicely with Indian food or as an addition to a cheese plate, paired with a soft chèvre or dry manchego and crackers.
From Jennifer and Jordan’s kitchen, adapted from FoodInJars.com