Peach Chutney

Originally Published in Foodstuffs Hot Off the Griddle, July 1993.

INGREDIENTS

  • 1 large onion
  • 1/2 pound seedless raisins
  • 1 small garlic clove
  • 4 lbs. ripe peaches
  • 2 Tbsp chili powder
  • 2/3 cup chopped crystallized ginger
  • 2 Tbsp mustard seed
  • 1 Tbsp salt
  • 1 quart vinegar
  • 1 1/4 lbs. brown sugar

METHOD

  1. Put onion, raisins, garlic through food chopper.
  2. Peel peaches; cut in small pieces.
  3. Add peaches to first mixture with remaining ingredients.
  4. Bring to boiling point.
  5. Boil slowly, stirring occasionally, 1 hour, or until thick and rich brown in colour.
  6. Pour into 3 hot, sterilized pint jars, filling to top. Seal.
Posted on September 9, 2015 by kim falls and filed under preserves.