Cookbook:Peach Chutney

Peach Chutney
Category	Chutney recipes
Difficulty

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This is great served with pork chops or curry.

Ingredients

• 6 ½ pounds peaches
• 1 cup dark raisins
• 2 cup lemon juice
• 1 cup golden raisins
• 2 cup brown sugar
• 1 tablespoon pickling salt
• ¾ cup finely chopped ginger
• 1 tablespoon mustard seed
• 1 teaspoon asafoetida
• 2 tablespoon celery seed
• 1 hot banana pepper, seeded and chopped
• 2 teaspoon garam masala (curry blend)
• 2 green peppers, finely chopped

Procedure

1. Blanch, peel, and pit peaches.
2. Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar.
3. Bring to a boil and cook, stirring frequently until the peaches are tender (about 15 minutes).
4. Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.
5. Ladle chutney into six hot, sterilized, 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe rims clean and seal according to manufacturer's directions.
6. Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.