|
|
Peach Chutney
Chutney is the shebang. It’s a dipping sauce, it’s a glaze, it’s a topping, it’s a party spread, it’s fabulous. It’s sweet, savory, sour, spicy – it’s the whole enchilada. This chutney recipe and instructions can be made with peaches or pears.
|
| Servings |
| 1batch |
|
|
- 4quarts peachespeeled, pitted, chopped fine
- 3cups brown sugaror turbinado
- 1cup raisins
- 1cup onionchopped fine
- 2tbsp gingerpowdered
- 2cloves garlicminced
- 2tsp Salt
- 1/4cup mustard seed
- 2-3 hot chili peppersminced
- 4cups vinegarI use raw apple cider vinegar
Throw all ingredients into a giant pot with a heavy bottom. Simmer until thick (at my house this was 4 hours). Stir frequently to prevent sticking. Ladle hot chutney into hot jars. Leave 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in boiling water bath. Water bath canning instructions here.
Note: I remove seeds and membranes from hot peppers – for hotter chutney – leave them in. Be careful – peppers can burn your skin. Wearing gloves will help you not to have hot pepper oil in your eye in an hour. ?
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.