Cookbook:Peach Chutney II

Cookbook | Ingredients | Recipes

This is great served with pork chops or curry.



  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.