Hot Peach Chutney
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Picture by:
NeonDials
When peaches are in season this is a great chutney to make which tastes just as good as imported brands.
Ingredients
Serves: 96
- 2 kg sliced peeled peaches
- 1 cup raisins
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 150g preserved ginger
- 1 1/2 tablespoons chilli powder
- 1 tablespoon mustard seed
- 1 teaspoon curry powder
- 4 cups (750g) packed brown sugar
- 4 cups (1 litre) apple cider vinegar
- 1/4 cup pickling spice
Directions
Preparation:8hours ›
Cook:2hours ›
Ready in:10hours
- In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chilli 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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