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Peach Chutney

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink

Tags: boiled, medium difficulty, recipes for chutney, recipes for curry, recipes using asafoetida, recipes using brown sugar, recipes using celery seed, recipes using garam masala, recipes using lemon juice, recipes using peach, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APeach_Chutney)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APeach%20Chutney&oldid=4615132

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 6 ½ pounds peaches
  • 1 cup dark raisins
  • 2 cup lemon juice
  • 1 cup golden raisins
  • 2 cup brown sugar
  • 1 tablespoon pickling salt
  • ¾ cup finely chopped ginger
  • 1 tablespoon mustard seed
  • 1 teaspoon asafoetida
  • 2 tablespoon celery seed
  • 1 hot banana pepper, seeded and chopped
  • 2 teaspoon garam masala (curry blend)
  • 2 green peppers, finely chopped

Directions

  1. Blanch, peel, and pit peaches.
  2. Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar.
  3. Bring to a boil and cook, stirring frequently until the peaches are tender (about 15 minutes).
  4. Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.
  5. Ladle chutney into six hot, sterilized, 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe rims clean and seal according to manufacturer's directions.
  6. Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.