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Spicy Peach Chutney
- 4 pounds sliced peeled peaches
- 1 cup raisins
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 5 ounces chopped preserved ginger
- 1 1/2 tablespoons chili powder
- 1 tablespoon mustard seed
- 1 teaspoon curry powder
- 4 cups packed brown sugar
- 4 cups apple cider vinegar
- 1/4 cup pickling spice
- 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.
- 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.
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Author: Admin :: Hits: 1 :: Added: Tue Jun 12 2007 ::
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