Another winner Carter! I made this one today. Thanks for recommending this delicious recipe!!! Took a cue from you! Preserved peaches three days in a row: Day 1: Bourbon Peach Vanilla jam Day 2: Peach salsa Day 3: Peach chutney
Coronation chicken salad requires a chutney (mango or peach, generally). Canned breast of chicken, mayo or plain yogurt, chutney, chopped apples, a dried fruit (cranberries or raisins), a nut (I use cashews, almonds, walnuts, or pecans), and curry powder of choice to taste. 😅 Served on a bed of lettuce with crackers or bread, fresh fruit on the side. Delish.
This sounds amazing! I have all the ingredients (after I make some crackers this morning). Guess what we're having today? Look for it on an upcoming cooking from the pantry video. I love recipe ideas! Thanks so much, Kari!
Great recipe! We are looking forward to making it. Thank you for your videos - we enjoy them very much. The only improvement would be to use a wood or plastic spoon :)
Could you please tell me how much molasses & allulose you use to get that quarter cup ? Diabetic myself self. Thank you. I love your channel. Went to Newnan this weekend and picked up peaches from Food Depot for 69 a pound bought 2 cases.
So are you saying it is always safe to use monk fruit instead of sugar? I’m diabetic and it would be wonderful to know I can do that. I’ll be a first time canner this summer.
Several recipes in the Pomona's pectin cookbook and on their site use monk fruit, primarily with erythritol. I use Allulose instead, as I find no change in taste and none of the cooling and digestive effects of erythritol. As far as I know, Pomona's Pectin is the only added pectin with which you can use no sugar at all. There could be another one, but Pomona's is the only one I have done this with many times. I only use Allulose at this point, so you'll find that the vast majority of my "sugar-requiring" recipes are with Allulose. This is the one I use: amzn.to/49s0RBa
Another winner Carter! I made this one today. Thanks for recommending this delicious recipe!!!
Took a cue from you! Preserved peaches three days in a row:
Day 1: Bourbon Peach Vanilla jam
Day 2: Peach salsa
Day 3: Peach chutney
Fantastic! I love that! You are going to be so happy to have so much "Summer" on your shelf this Winter.
Coronation chicken salad requires a chutney (mango or peach, generally). Canned breast of chicken, mayo or plain yogurt, chutney, chopped apples, a dried fruit (cranberries or raisins), a nut (I use cashews, almonds, walnuts, or pecans), and curry powder of choice to taste. 😅 Served on a bed of lettuce with crackers or bread, fresh fruit on the side. Delish.
This sounds amazing! I have all the ingredients (after I make some crackers this morning). Guess what we're having today? Look for it on an upcoming cooking from the pantry video. I love recipe ideas! Thanks so much, Kari!
Made this last week and it was delicious.
I love chutneys! Thank you for showing how to can them!
You are most welcome! I love chutney too!
My peach tree is overloaded with ripening peaches. So I will be making all the peach recipes lol.
Lucky you! I love all of these recipes. Can't wait to hear what you make! Thanks for being here, LLL!
impossible to find in stores now, I might have to learn to can! Thanks. A jar of Chutney is a fancy hostess gift!
I think you just might have to learn to can! This is an easy place to start.
Great recipe! We are looking forward to making it. Thank you for your videos - we enjoy them very much. The only improvement would be to use a wood or plastic spoon :)
I did eventually get the message that metal on metal wasn't good! Thanks for the feedback.
Carter, this looks great!
Thanks!
Could you please tell me how much molasses & allulose you use to get that quarter cup ? Diabetic myself self. Thank you. I love your channel. Went to Newnan this weekend and picked up peaches from Food Depot for 69 a pound bought 2 cases.
You got an amazing deal on those peaches! I used 1/4 cup allulose and about a teaspoon of molasses. Glad to have you here, Beja!
So are you saying it is always safe to use monk fruit instead of sugar? I’m diabetic and it would be wonderful to know I can do that. I’ll be a first time canner this summer.
Several recipes in the Pomona's pectin cookbook and on their site use monk fruit, primarily with erythritol. I use Allulose instead, as I find no change in taste and none of the cooling and digestive effects of erythritol. As far as I know, Pomona's Pectin is the only added pectin with which you can use no sugar at all. There could be another one, but Pomona's is the only one I have done this with many times. I only use Allulose at this point, so you'll find that the vast majority of my "sugar-requiring" recipes are with Allulose. This is the one I use: amzn.to/49s0RBa
Can I use my frozen peaches or do they need to be fresh?
Frozen peaches that have been completely thawed will be just fine.
Just got mine in the canner and I tasted it - so good! I always thought chutneys were gross but this is delicious❤ thanks Carter🤍
Woohoo! A convert! I'm so glad you took a chance on it, Patricia!