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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
6 1/2 pounds (about 26) firm, ripe medium peaches, peeled and sliced |
2 (16-ounce) packages dark brown sugar |
2 cups cider vinegar |
5 medium cooking apples, peeled, cored, and diced |
2 pounds raisins |
1/2 cup grated onion |
grated rind and juice of 2 lemons |
3 tablespoons ground ginger |
2 tablespoons mustard seeds |
2 tablespoons paprika |
2 tablespoons ground cumin |
1 tablespoon plus 1 1/2 teaspoons salt |
Directions:
1. Combine sliced peaches, brown sugar, and vinegar in a stainless steel stockpot. Cook over medium heat, stirring occasionally, until peaches are tender but still retain their shape. Set aside.
2. Combine apples and remaining ingredients in a large stainless steel stockpot. Cook over low heat, stirring constantly, until thoroughly blended. Stir in reserved peach mixture; cook over medium heat, stirring frequently, 5 minutes or until thoroughly heated.
3. Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
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