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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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This is my take on several different chutney recipes combined. This sweet and spicy marmalade pairs well with just about any meat or poultry. Ingredients:
2-1/2 cups white vinegar |
1 cup packed brown sugar |
3/4 cup sugar |
1 medium sweet red pepper, finely chopped |
1 small onion, finely chopped |
1 banana pepper, seeded and finely chopped |
2/3 cup golden raisins |
1 tablespoon minced fresh gingerroot |
1 teaspoon canning salt |
6 whole cloves |
1 cinnamon stick (3 inches), cut in half |
3 pounds fresh peaches, peeled and chopped |
Directions:
1. In a Dutch oven, bring the vinegar, brown sugar and sugar to a boil. Add the red pepper, onion, banana pepper, raisins, ginger and salt. Place cloves and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Add peaches and return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Discard spice bag. Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 half-pints.
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