Peach Chutney
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
4 cups
ingredients
- 907.18 g peaches, peeled,pitted and diced
- 1 onion, minced
- 1 clove garlic, minced
- 473.18 ml white vinegar
- 295.73 ml firmly packed brown sugar
- 118.29 ml raisins
- 118.29 ml currants
- 78.78 ml minced crystallized ginger
- 9.85 ml mustard seeds
- 4.92 ml cinnamon
- 1.23 ml ground allspice
- 2.46 ml red pepper flakes
- 4.92 ml salt, to taste
directions
- In a large saucepan, combine all ingredients and bring to a boil, skimming froth.
- Simmer mixture, stirring occasionally, for 45 minutes to 1 hour, or until thick and brown.
- Ladle into sterilized jars, leaving atleast ½ inch headspace.
- Seal jars.
- Put jars in water bath and add enough water to cover jars by 2 inches.
- Bring water to boil and process jars, covered, for 10 minutes.
- Let cool and store in a cool, dark place.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is now a staple at our house-we just won't be without it! I think the crystallized ginger is the KEY ingredient. It really gives it a punch! Have begun to use craisins instead of raisins--less sweet & adds color.I tried it with apples, but we didn't like it as well as the original with peaches. Next will try with apricots. I do not do the water bath, just tighly close jars & put them in frig. The lrg amt of vinegar seems to do the trick on preservation. Used it with the soon-to-be -famous Donald Trump turkey burger Oprah raved about. Thanks again for a terrific keeper!
-
From Ruth Australia. ttry this instead of a water bath. wash and warm jars in a rinsecycle in the dishwasher. lids to. Place chutny into these jars lids on loosly. Place 3 jars at a time into microwave 1min. 650power. Tighten lids as you remove them. they will vacume seal as they cool Keep for 2yrs.
Tweaks
-
This is now a staple at our house-we just won't be without it! I think the crystallized ginger is the KEY ingredient. It really gives it a punch! Have begun to use craisins instead of raisins--less sweet & adds color.I tried it with apples, but we didn't like it as well as the original with peaches. Next will try with apricots. I do not do the water bath, just tighly close jars & put them in frig. The lrg amt of vinegar seems to do the trick on preservation. Used it with the soon-to-be -famous Donald Trump turkey burger Oprah raved about. Thanks again for a terrific keeper!
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.