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Peach Chutney Recipe
Makes 6 pints
3 1/2 pounds firm peaches, diced
1 1/2 cups seedless golden raisins
1 large onion, minced
1 yellow pepper, diced
2 hot red peppers, diced (remove seeds)
1/2 cup crystallized ginger, chopped
1/2 cup pecans, very coarsely chopped
2 cups cider vinegar
3 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1. Mix all the ingredients except the nuts in a heavy saucepan.
2. Bring to a boil, stirring constantly.
3. Turn heat to a simmer and cook until the chutney is thick enough to mound on a spoon.
4. Remove the mixture from the heat and stir in the nuts.
5. Ladle into hot canning jars leaving 1/2" headspace. Seal. Process in a simmering hot water-bath for 10 minutes.
6. If you prefer, the chutney may be portioned in suitable containers and frozen.
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