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Prep Time: 480 Minutes Cook Time: 120 Minutes |
Ready In: 600 Minutes Servings: 6 |
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This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers. Ingredients:
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 |
Directions:
1. 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.
2. Bring to a boil, and 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.
3. 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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