Lucy's Tomato and Peach Chutney

Lucy's tomato and peach chutney recipe is made with vinegar, apples, celery, and onion — a sweet and spicy condiment that goes with just about anything.

• Preparation Time: 35 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 40 mins
• Calories: 18 Calories

Ingredients

• 1 tablespoon salt
• 4 stalks celery, diced
• 5 fresh peaches - peeled, pitted and chopped
• 4 medium onions, diced
• 15 tomatoes, peeled and chopped
• 5 red apples - peeled, cored and diced
• 1 cup pickling spice, wrapped in cheesecloth
• 1.5 cups distilled white vinegar

Recipe Instructions

Step 1

Combine tomatoes, apples, peaches, onions, celery, vinegar, pickling spice, and salt in a large stockpot; bring to a boil. Reduce heat to low; simmer until thickened, about 2 hours.

Step 2

Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.

Step 3

Pack chutney in hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 4

Store chutney in the refrigerator.