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Chunky Peach Chutney |
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Serves: 5 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chunky Peach Chutney recipe on the web!!* See note below. _ 29-ounce cans peaches cling _ 3-inch piece ginger root fresh _ tablespoon pickling spices _ cups sugar _ cup cider vinegar _ pears firm, peeled and chopped _ cup raisins _ 8-ounce jar cocktail onions small, drained __ dates pitted _ garlic large, minced _ teaspoon turmeric ground _ dried red pepper dried hot red pepper ___ teaspoon salt * This mild, colorful chutney will surely be a hit at your holiday meals...yummy with pork, poultry or curried dishes. Great for bazaars, too. Drain peaches; place syrup in a heavy Dutch oven. Over medium-high heat, boil syrup until about 1 cup remains. Meanwhile, chop peaches; set aside. Peel and mince gingerroot (you should have about 1/3 cup). Place gingerroot and pickling spices in a piece of cheesecloth and loosely tie with a string to form a spice bag. Place in Dutch oven. Stir in peaches, sugar, vinegar, pears, raisins, onions, dates, garlic, turmeric, hot pepper and salt. When mixture comes to a full boil, reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally, until liquid is thick and syrupy. Remove spice bag. Spoon into sterilized canning jars, leaving 1/2 -inch headspace. Wipe rims, cover and process according to jar manufacturer's directions. Or spoon into desired containers, leaving 1/2 -inch headspace, cover and refrigerate up to 1 month. If processing in canning jars, purchase or make jar toppers out of fabric to cover the lids and secure with yarn or ribbon. Include the recipe - everyone will want it! Cranberry Chutney Strawberry Kiwi Jam Chunky Peach Chutney |
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