Cookbook:Peach Chutney II

Cookbook | Ingredients | Recipes

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