This summer season of North Carolina peaches has been the best I can ever remember. I have poached them, grilled them, and now made a few chutneys.  In this recipe, I have incorporated my garden cherry tomatoes. So much fun finding new recipes to can my cherry tomatoes as I have been harvesting over a couple of dozen every other day. I have started to use half-pint jars for some of the recipes to avoid any going to waste after opening and sitting in fridge for more than 2 weeks.  Delicious served with bread and cheese, on grilled cheese or spice up just about everything from crepes, omelettes, fish, chicken, or just plain scrambled eggs.

Bon appétit

Prép time – approximately 20 minutes * cook time 1 hour *canning time 35 minutes
Total time about 2 hours…but so worth it!!!

Ingrédients:
8 half pint jars
4 large peaches cut into 1’’ chunks (I poached and peeled mine-not necessary)
2 cups cherry tomatoes cut in half
1/2 cup currants or golden raisins (I prefer the currants)
1 medium onion coarsely chopped
1 1/2 cup raw or light brown sugar (I used brown sugar)
1 1/2 cups organic apple cider vinegar
4 tablespoons finely chopped fresh garlic or 1/4 tspn dried ground ginger
1 tsp cumin seed
1 tsp garman masala (optional)
1 tsp fresh crushed sumac (optional)
1 tsp black or yellow mustard seed
1 tsp salt
1/2 tsp freshly ground black pepper
*Bottled organic lemon juice (not fresh)

Place all ingredients in a large Dutch oven or non-reactive pan and bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer, stirring frequently to prevent burning, for about 1 hour – 1 hour 15 minutes.
While cooking, sterilize canning jars and lids in boiling water 10 minutes.
Remove and let cool on a rack.
Bring canning pot to a boil water should cover over a inch of the jars
Wipe jars clean and put 1 tspn of bottled lemon juice in each jar
Place chutney in sterilized jars using a wide funnel to avoid overflowing.
Fill to line marked on jar or 1/2 inch from bottom lid line.
Squeeze lid on tight and place in canning pot with boiling water.
Cover and reduce heat to medium simmer for approximately 30 minutes.
Remove with canning jar lifter and place on a cloth to cool for 12 hours before storing in pantry. You will know when then are done if you press the lid and do not hear a popping sound.
If you do, you can refrigerate for a week or reprocessed. Rings can always be reused however, not the flat lids. They must be new every time you can.

See article on the use of lemon in canning.