Spicy Peach Chutney recipe

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Ingredients

4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
½ cup chopped onion
5 ounces chopped preserved ginger
1 ½ tablespoons chili powder
1 tablespoon mustard seed
1 teaspoon curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
¼ cup pickling spice

Nutrition Info

51.3 calories
carbohydrate: 12.6 g
cholesterol: : -
fat: 0.1 g
fiber: 0.1 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 5.1 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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, or the time recommended by your local extension for your area. The water should cover the jars completely.

Recipe Yield

6 - 1/2 pints

Recipe Note

This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

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