Hot Peach Chutney
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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Reviews and Ratings
Global Ratings:
(67)
Reviews in English (64)
Save yourself some time and don't peel the peaches - just wash and chop. The skin just disappears into the chutney mix and gives a bit of texture. I added 2 cinnamon sticks and increased the ginger as I like it and left out the pickling spices. I used malt vinegar instead of apple cider vinegar and it was all delicious. Will be making this again and again. The beauty of chutney is that you can make lots of changes to a recipe and still get a great result. - 14 Feb 2017
I am the original submitter of this recipe. I feel compelled to write this review after reading the last couple reviews. Some have said that it takes at least four hours to get the chutney to a thick consistency. When I first made this recipe, I also felt that it was a little thin, but I went ahead and processed it anyways. When the chutney had cooled off after processing it was quite a bit thicker. I still only cook the chutney for 1 1/2 hours. I also wanted to note that the recipe says that it takes 8 hours for prep. That is an error that all recipes made when printing the recipe. It doesn't really take much more than 30 minutes to do the prep work. - 05 Sep 2008 (Review from Allrecipes USA and Canada)
This is an excellent recipe, but several items should be noted: the prep time is NOT 8 hrs. 3 - 4 Hours is realistic, including canning time. I added 1/4 c fresh finely chopped jalapenos to add a little spice. The chili powder did not add enough heat for my taste. I also added 1/2 bulb of garlic instead of just a few cloves. I found it difficult to find preserved ginger, so I used crystalized ginger in the same portions. Easy to make and has been such a delight for my entire family - including extended family - that I made a 2nd batch. I doubled the recipe to use as gifts later this year. Thank you for the nice recipe. - 03 Jun 2007 (Review from Allrecipes USA and Canada)