California Peach Chutney
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
4-5 1/2 pint jars
ingredients
- 5 medium peaches, peeled,seeded sliced
- 1⁄2 cup dates, chopped
- 1⁄2 cup chopped dried figs or 1/2 cup golden raisin
- 1⁄4 cup finely chopped crystallized ginger
- 1 small onion, chopped
- 1 cup lightly packed brown sugar
- 1 cup cider vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄8 teaspoon dried red pepper flakes
directions
- Combine all ingredients in a 3-quart saucepan.
- Bring to a boil.
- Simmer, stirring frequently, 30 minutes or until thickened.
- Wash 5 (1/2 pint) jars in hot soapy water; rinse.
- Keep hot until needed.
- Prepare self-sealing lids as manufacturer directs.
- Ladle hot chutney into 1 hot jar at a time, leaving 1/4 inch headspace.
- Release trapped air.
- Wipe rim of jar with a clean damp cloth.
- Attach self-sealing lid.
- Repeat with remaining jars.
- Place filled jars on a rack in a large pot of boiling water.
- Water should cover jars 1 to 2 inches and have an additional 2 inches for boiling space.
- Cover pot.
- Bring water to a boil.
- At sea level, boil 10 minutes.
- For every 1000 feet altitude, add one minute to boiling time.
- Store up to 1 year.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
BubbasMom Wetmore
Needles, CA
I live in the middle of the Mohave Desert. Our zip code is the same as the temperature in August.
My all time favorite cookbook is the one I received when I attended a Chinese Cooking class on Okinawa in the 70's. Diana Luke was the instructor.
I like to have ideas for using ingriedients that we can grow here on the desert. I.E. dates, citrus, figs, pomegranates.
I also like to make quilts.