Description
This chutney turns beautifully thick, sweet, tangy, and just a little spicy after a long, slow simmer. It’s the kind of recipe that makes your kitchen smell incredible, and somehow tastes even better a few days later.
Ingredients
Scale
- 4 x 6 oz bags dried peaches
- 1 x 12 oz box dried apricots
- 1 quart red or white wine vinegar
- 4 cups water
- 1 1/2 cups diced onion
- 10 1/4 cups sugar
- 2 cups boiling water
- 2 1/2 cups white wine vinegar
- 1 1/2 tbsp Worcestershire sauce
- 3 tsp salt
- 2 tsp cayenne pepper
Instructions
- Place the 4 x 6 oz bags of dried peaches, 1 x 12 oz box of dried apricots, and 1 quart red or white wine vinegar into a very large glass or ceramic bowl.
- Cover and leave overnight so the fruit softens properly. Don’t skip this part, or the fruit stays a bit chewy in spots.
- The next day, pour the soaked fruit and vinegar into a large heavy pot.
- Add 4 cups of water and bring everything to a gentle boil over medium heat.
- Lower the heat slightly and simmer for about 20 minutes until the peaches and apricots are soft enough to mash easily with a spoon.
- Drain the fruit mixture well, but keep about 1 cup of the cooking liquid in case the chutney gets too thick later. Rinse the fruit briefly with cold water so it’s easier to handle.
- Pulse the softened fruit in a food processor until you get a thick chunky purée. Don’t overblend it into baby food. A little texture makes the chutney better.
- Return the fruit purée to the pot and stir in the 1 1/2 cups diced onion.
- In a separate bowl, combine the 10 1/4 cups of sugar with 2 cups of boiling water.
- Stir until the sugar dissolves completely, then pour the syrup into the fruit mixture.
- Add the 2 1/2 cups white wine vinegar, 1 1/2 tbsp Worcestershire sauce, 3 tsp salt, and 2 tsp cayenne pepper. Stir well.
- Bring the chutney to a gentle simmer over medium-low heat.
- Cook uncovered for about 2 hours, stirring often, especially during the last 45 minutes when it thickens quickly. If the bottom starts catching, lower the heat right away.
- The chutney is ready when a spoon dragged across the bottom of the pot leaves a clear path for a second or two. It will also thicken more as it cools.
- Ladle the hot chutney into sterilized half-pint jars, leaving about 1/4 inch headspace.
- Wipe the rims clean, seal with lids, and let the jars cool completely. You should hear that satisfying little popping sound as they seal.
- Store the jars in a cool, dark cupboard for at least 1 week before opening if you can wait that long. The flavour settles and improves beautifully.
Notes
Prepared, tried, and tested by Herman and his wife, Stacie
