Peach Chutney
This is great served with pork chops or curry.
Source and licence
"Peach Chutney" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Peach_Chutney, revision 4615132), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Peach_Chutney&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615132
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 6 ½ pounds peaches
- 1 cup dark raisins
- 2 cup lemon juice
- 1 cup golden raisins
- 2 cup brown sugar
- 1 tablespoon pickling salt
- ¾ cup finely chopped ginger
- 1 tablespoon mustard seed
- 1 teaspoon asafoetida
- 2 tablespoon celery seed
- 1 hot banana pepper, seeded and chopped
- 2 teaspoon garam masala (curry blend)
- 2 green peppers, finely chopped
Method
- Blanch, peel, and pit peaches.
- Coarsely chop peaches and combine with lemon juice 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 heat for about 45 minutes or until thick, stirring frequently.
- Ladle chutney into six hot, sterilized, 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe rims clean and 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.