Serves: Makes 8 (½-pint) jars of chutney
- 2 tablespoons yellow mustard seeds
- 4 pounds (8 large) firm but ripe freestone peaches
- 2 cups finely chopped white onion
- 4 large cloves garlic, minced
- 2 cups seedless golden raisins
- 2 cups firmly packed light brown sugar
- 1 cup cider vinegar
- 2 (3-inch-long) cinnamon sticks
- 4 teaspoons kosher or sea salt
- 1 tablespoon ground Aleppo pepper
Procedures:Aleppo peppers are a dark red, sweet-and-sharp chile named after the town of Aleppo in northern Syria. They are moderately hot but not overpowering, and they have a fruity quality and almost raisin-like flavor with a touch of salt. Dried and crushed into flakes, Aleppo pepper adds a complex flavor to fish, vegetables, and meats. It’s the sweet-and-sharp quality that makes this chutney so intriguingly delicious and a perfect accompaniment to roast or grilled chicken or pork. Preserve the juicy sweetness of peaches at the peak of season, and give this chutney any time of year.
- In a small, dry sauté pan over medium-low heat, toast the mustard seeds by swirling them around in the pan until they release their aroma and take on a slightly darker color, 1 to 2 minutes. Transfer the seeds to a small plate and set aside.
- Bring a large pot of water to a boil. Have ready a large bowl filled with ice water. Meanwhile, using a paring knife, score the bottom of each peach with a small “x.” Working in batches, place the peaches in the boiling water for 30 seconds and then, using a slotted spoon, transfer them to the ice water to cool for 1 minute. Slip off the skins or use a paring knife to help remove any peel adhering to the flesh. Cut the peaches in half, discard the pit, and cut into ¼-inch dice.
- Combine the peaches, onions, garlic, raisins, sugar, vinegar, cinnamon sticks, salt, and pepper in a deep 6-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally. Decrease to a simmer and cook, uncovered, until the chutney is thick and has a deep golden color, about 50 minutes.
- While the chutney is simmering, prepare the preserving jars and bring water to a boil in a water bath canner.
- Remove the chutney from the heat. Using a wide-mouth funnel and filling one jar at a time, ladle the chutney into hot, sterilized jars, leaving ½-inch headspace. Remove any air bubbles by running a long wooden utensil, such as a chopstick or wooden skewer, between the jar and the chutney. Wipe the rims clean. Seal according to the manufacturer's directions. Process the jars in a boiling water bath for 10 minutes, and then turn off the heat. Wait 5 minutes, and then lift the canning rack and, using a canning jar lifter, transfer the jars to a towel-lined, sturdy rimmed baking sheet and let them rest. Check the seals, wipe the jars, and label.
Storing: Store the jars in a cool, dark place for up to 1 year.