Peach Ginger Chutney

Submitted by Miss Annie

"This is great served with chicken, pork, or ham. Also, to give as gifts."

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 4-5 Half Pints

ingredients

• 3 1⁄2 lbs peaches, diced (about 7 large)
• 1 large onion, minced
• 1 yellow pepper, diced
• 1 hot red pepper, diced
• 1⁄2 cup crystallized ginger, chopped (candied ginger)
• 2 cups cider vinegar
• 3 cups sugar
• 1 teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground mace

directions

1. Prepare fruit and vegetables.
2. Put in heavy saucepan and add remaining ingredients.
3. Bring to a boil, stirring constantly.
4. Turn heat to a simmer, cook until desired consistency.
5. Ladle into hot jars leaving 1/2 inch headspace.
6. Wipe rims and seal.
7. Process in a water bath canner for 10 mins.

Reviews

[echo echo]

I made a recipe of this on Thursday. The chutney's really, really yummy and very attractive flecked with the colors of the diced yellow and red peppers (for the hots, I used 2 hot cherry peppers because they were so tiny). I must say, I followed the amounts in the ingredients list (except for the two little cherry peppers), but for some reason came out with about 10 half-pints instead of just the 4 or 5 predicted (NOT complaining about that, believe me, LOL!). After bringing to a boil I let the chutney simmer about 25 minutes in all and canned 10 minutes in a water bath.