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LOCATION: Recipes >> Preserving >> Peach Chutney 02

Print this Recipe    Peach Chutney 02

Peach Chutney
(yield: about 12 cups)

6 1/2 lbs. peaches
2 cups malt vinegar
2 cups 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

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.

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