Peach Chutney

Name: Peach Chutney
Total time: 600
Yield: 96
Ingredients: 4 pounds sliced peeled peaches; 4 cups packed brown sugar; 4 cups apple cider vinegar; 1 cup raisins; 5 ounces chopped preserved ginger; 0.5 cup chopped onion; 2 cloves garlic, minced; 1.5 tablespoons chili powder; 1 tablespoon mustard seed; 1 teaspoon curry powder; 0.25 cup pickling spice

Recipe by Shana from allrecipes.com

Condiment 10 Hr.

Ingredients

96 servings

•

4 pounds sliced peeled peaches
•

4 cups packed brown sugar
•

4 cups apple cider vinegar
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1 cup raisins
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5 ounces chopped preserved ginger
•

0.5 cup chopped onion

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2 cloves garlic, minced
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1.5 tablespoons chili powder
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1 tablespoon mustard seed
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1 teaspoon curry powder
•

0.25 cup pickling spice

Instructions

Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.