Albemarle Peach Chutney Recipe
Ingredients
7 pounds firm fresh peaches
1/4 cup scraped ginger root or 3 tablespoons ground ginger
1 pint cider vinegar
2 pounds dark brown sugar
1 1/2 tablespoons salt
1/2 cup grated onion
2 tablespoons paprika
2 boxes seedless raisins
1 tablespoon cumin powder
Grated rind and juice of 2 lemons
5 apples, pared and diced
2 tablespoons white mustard seed
Directions
Peel and cut peaches (enough to make about 4 quarts) in slices about 3/4 inch thick.
Cover with vinegar and brown sugar.
Set aside.
Combine all remaining ingredients and cook over a low heat, stirring constantly, until the mixture is thoroughly blended.
In a separate saucepan, cook the peach mixture for several minutes or until peaches are tender but still hold their shape.
Combine both mixtures and cook together for a few minutes.
Pour into sterilized jars and seal securely.
Cover with vinegar and brown sugar.
Set aside.
Combine all remaining ingredients and cook over a low heat, stirring constantly, until the mixture is thoroughly blended.
In a separate saucepan, cook the peach mixture for several minutes or until peaches are tender but still hold their shape.
Combine both mixtures and cook together for a few minutes.
Pour into sterilized jars and seal securely.
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