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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This sweet/sour mildly hot chutney is great served with curried chicken or pork. 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:
1. Combine all ingredients in a 3-quart saucepan.
2. Bring to a boil.
3. Simmer, stirring frequently, 30 minutes or until thickened.
4. Wash 5 (1/2 pint) jars in hot soapy water; rinse.
5. Keep hot until needed.
6. Prepare self-sealing lids as manufacturer directs.
7. Ladle hot chutney into 1 hot jar at a time, leaving 1/4 inch headspace.
8. Release trapped air.
9. Wipe rim of jar with a clean damp cloth.
10. Attach self-sealing lid.
11. Repeat with remaining jars.
12. Place filled jars on a rack in a large pot of boiling water.
13. Water should cover jars 1 to 2 inches and have an additional 2 inches for boiling space.
14. Cover pot.
15. Bring water to a boil.
16. At sea level, boil 10 minutes.
17. For every 1000 feet altitude, add one minute to boiling time.
18. Store up to 1 year.
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