LOCATION: Recipes >> Preserving >> Peach Chutney 05
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Peach Chutney 05
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Peach Chutney
2 c (1/2 L) cider vinegar
3 c (600 g) sugar
4 c (~2lbs, 1L, or 900g) of peeled, pitted, chopped peaches
1/2 lb (225 g) raisens or currents
2 cloves garlic
2 T candied ginger
Bring sugar and vinegar to a boil. Then add everything else and
cook slowly for 2 hours. Stir occasionally to prevent sticking.
Sppon into hot, sterilized jars. Leave 1/4" headspace and seal.
Process in boiling water for 10minutes if desired.
Makes 3-4 half-pints of chutney.
We doubled the recipe and also added some hot peppers, allspice,
and cinnamon.
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