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September 16, 2025
Summer Tomato-Peach Chutney
Summer tomato-peach chutney creates a gorgeous, orange-hued condiment that's ideal with grilled meats or inside grilled cheese sandwiches for seasonal dining. This beautiful preparation showcases peak summer produce when both tomatoes and peaches are at their flavorful best. The gorgeous orange color makes this chutney as visually appealing as it is delicious for impressive presentations. The versatility with both grilled meats and grilled cheese demonstrates how one condiment can enhance various types of meals. Using meatier tomatoes ensures proper texture and concentrated flavors that balance beautifully with sweet peaches.
This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.
Prep Time:
30 mins
Cook Time:
1 hr 20 mins
Additional Time:
5 mins
Total Time:
1 hr 55 mins
Servings:
24
Yield:
6 half-pint jars
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Ingredients
1 ½ pounds tomatoes, cored and diced
1 ½ lbs yellow peaches – peeled, pitted, and diced
1 large sweet onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups golden raisins
2 medium limes, zested and juiced
2 tablespoons grated fresh ginger
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper
Directions
Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn’t fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts (per serving)
| 95 | Calories |
| 0g | Fat |
| 24g | Carbs |
| 1g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 95 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Sodium 199mg | 9% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 1g | 4% |
| Total Sugars 20g | |
| Protein 1g | 1% |
| Vitamin C 15mg | 17% |
| Calcium 16mg | 1% |
| Iron 0mg | 2% |
| Potassium 176mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
