Reprinted from Try This at Home: Recipes from my head to your plate by Richard Blais. Copyright 2013. Published by Clarkston Potter. All rights reserved. Available wherever books are sold.
- Yield:makes about 2 cups
- Active time: 15 minutes
- Total time:2 1/2 hours
- 4 tomatoes, peeled, cored, and coarsely chopped
- 1 peach, peeled, pitted, and chopped
- 1 red apple, peeled, cored, and chopped
- 1 yellow onion, finely diced
- 1 stalk celery, finely diced
- 1/2 cup white vinegar
- 1 1/2 teaspoons kosher salt
- 1⁄4 cup pickling spice
Put the tomatoes, peach, apple, onion, celery, vinegar, and salt in a large heavy saucepan over medium-high heat.
Wrap the pickling spice up into a bundle in a square of cheesecloth, tie with kitchen twine, and add to the pot
Bring the mixture to boil. Reduce the heat to low and simmer, stirring frequently, until very thick and the liquid has evaporated, 2 to 2 1/4 hours.
Remove the spice bundle and discard. Transfer the chutney to a storage container and cool completely at room temperature. Chutney can be stored in an airtight container in the refrigerator for up to 1 month.