>> Just like Grandma used to make it
Your search for the perfect peach chutney is over! Thank my grandma, mom & sister. I would like to take credit for the recipe, but I'm mostly just the cheerleader on the sidelines when canning takes place - I provide the iced tea and look after the cute nieces and nephews.
Peach Prep :
(this recipe requires 4 lbs peaches)
Place in boiling water, scald, and peel
To keep from browning, place in ice water with 1 tsp of everfresh until ready to dice
In a large, heavy pot stir together :
1 ½ cup raisins
2 minced garlic
½ cup chopped onion -white
¼ c chopped ginger
1 ½ tsp chili powder
1 tbsp mustard seed
1 tsp curry powder
4 cups brown sugar and
4 c cider vinegar.
I like it spicy, so feel free to play with the ingredients slightly to best suite your taste buds.
Wrap the ¼ c 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, or the time recommended by your local extension for your area.**The water should cover the jars completely.
and VOILA! you're done.
Enjoy. xo Amy