Description
This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.
Ingredients
- 4 pounds sliced peeled peaches
- 1 cup raisins
- 2 cloves garlic, minced
- ½ cup chopped onion
- 5 ounces chopped preserved ginger
- 1 ½ tablespoons chili powder
- 1 tablespoon mustard seed
- 1 teaspoon curry powder
- 4 cups packed brown sugar
- 4 cups apple cider vinegar
- ¼ cup pickling spice
Instructions
- In a large heavy pot
- stir together the peaches
- raisins
- garlic
- onion
- preserved ginger
- chili powder
- mustard seed
- curry powder
- brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag
- and place in the pot.
- Bring to a boil
- and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
- Remove the spice bag
- and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings
- and process in a barely simmering water bath for 10 minutes
- or the time recommended by your local extension for your area. The water should cover the jars completely.
Prep Time: 8 hrs
Cook Time: 2 hrs
Total Time: 10 hrs
Servings: 96