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peach-chutney recipe

Date: Sat, 29 Jul 1995 22:55:51 -0700
 From: JAN GENDERS (GENDERS@mindlink.bc.ca)
 "Exotic" Peach Chutney    (yield: about 12 cups)
 6 1/2 lbs. peaches                     1 cup dark raisins
 2 cups malt vinegar                    1 cup golden raisins
 2 cups brown sugar		       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        2 tsp. garam masala
   finely chopped                         (curry blend)
 2 green peppers, finely chopped
 1. 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.
 2. Add remaining ingredients. Boil over medium-high hea for about 45
    minutes or until thick, stirring frequently.
 3. 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.
 4. Allow chutney to mature for at least one month before using.
 kwvegan vegan