Hot Peach Chutney

    Hot Peach Chutney


    48 people made this

    When peaches are in season this is a great chutney to make which tastes just as good as imported brands.

    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

    Preparation:8hours  ›  Cook:2hours  ›  Ready in:10hours 

    1. 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.
    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. The water should cover the jars completely.

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