Peach Chutney
Ingredients
- 6 1/2 lbs. peaches
- 2 cup malt vinegar
- 2 cup brown sugar
- 1 cup dark raisins
- 1 cup golden raisins
- 1 Tbsp pickling salt
- 3/4 cup finely chopped ginger
- 1 Tbsp mustard seed
- 2 medium oninons, finely chopped
- 2 Tbsp celery seed
- 1 hot banana pepper, seeded and finely chopped
- 2 tsp garam masala (curry blend)
- 2 green peppers, finely chopped
Instructions
(yield: about 12 cups). Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in a large stainless steel or enamel saucepan. Stir in sugar. Bring to a boil and cook, stirring frequently, until the peaches are tender, about 15 minutes. Add remaining ingredients. Boil over medium-high hea for about 45 minutes or until thick, stirring frequently. Ladle chutney into six hot, sterilised, pint (2 cup) preserving jars, leaving 1/2 headspace. Wipe rims clean. Seal according to manufacturer's directions. Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.