Exotic Peach Chutney

Course : Chutney
Serves: 4
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6 pound peaches
1 Cup dark raisins
1 cup golden raisins
2 cup malt vinegar
2 cup brown sugar
1 tablespoons pickling salt
3/4 cup finely chopped fresh ginger
1 tablespoons mustard seed
2 medium onions finely chopped
2 tablespoons celery seed
1 medium hot banana pepper - seeded and finely chopped
2 medium green peppers - cored and finely chopped
2 Teaspoon garam masala (or curry powder)

Preparation / Directions:

Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in large stainless or enamel saucepan. Stir in sugar. bring to a boil and cook, stirring frequently, until the peaches are tender, about 15 minutes. Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently. Ladle chutney into 6 hot, sterilized pint jars, leaving about «-inch headspace. Wipe rims clean. Seal according to manufacturer's directions. Process for 15 minutes in hot water bath. Allow chutney to mature at least one month before using. Makes 6 pint


Nutritional Information:

1692 Calories (kcal); 7g Total Fat; (3% calories from fat); 11g Protein; 423g Carbohydrate; 0mg Cholesterol; 154mg Sodium

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