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Spicy Peach Chutney

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ready in: 2-5 hrs
serves/makes:   1 gallon

recipe id: 97668

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4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
1/2 cup chopped onion
5 ounces chopped preserved ginger
1 1/2 tablespoon chili powder
1 tablespoon mustard seed
1 teaspoon curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
1/4 cup pickling spice


In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.

Remove the spice bag, and ladle 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. The water should cover the jars completely.

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Nutritional data has not been calculated yet.

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