Habanero Peach Chutney
Ingredients
- 1 tsp crushed habaneros
- 2 lbs. peaches, peeled, pitted and diced
- 2 cups white vinegar
- 1 1/4 cup light brown sugar
- 1/4 cup fresh lemon juice
- 1 onion, minced
- 1/2 cup raisins
- 2 tsps yellow mustard seeds
- 1 tsp grated fresh ginger
- 1 tsp dried cinnamon
- 1/4 tsp ground allspice
Instructions
Combine all ingredients and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, until the sauce is thick, 45 minutes to 1 hour. Skim off any foam that forms. Let cool, reansfer to jars, refrigerate for up to 2 weeks. Notes: Forget the 1 tsp of habs above. I used a *lot* of habs and canned 12 pints of this stuff. You can puree it or eat it chunky. It's just great. You can use mangoes or papayas instead of peaches, or in addition.
