Peach Chutney Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Vinegar | 1 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Currant jelly | 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Peaches | 4 Pound, pitted | |
| Green peppers | 2 Medium | |
| 2 medium sweet red peppers | ||
| 1 cup light raisins | ||
Directions
In 5-quart Dutch oven, mix first 7 ingredients.
Bring to boil; keep warm.
Place steel blade in work bowl-.
Peel peaches.
Cut up peaches and peppers; add 1 cup to work bowl.
Process with on/off turns till chopped; stir into vinegar mixture.
Repeat with rest of peaches and peppers, 1 cup at a time.
Stir in raisins.
Bring to boil.
Boil gently 25 to 30 minutes or till thick; stir occasionally.
Fill jars.
Process.
Bring to boil; keep warm.
Place steel blade in work bowl-.
Peel peaches.
Cut up peaches and peppers; add 1 cup to work bowl.
Process with on/off turns till chopped; stir into vinegar mixture.
Repeat with rest of peaches and peppers, 1 cup at a time.
Stir in raisins.
Bring to boil.
Boil gently 25 to 30 minutes or till thick; stir occasionally.
Fill jars.
Process.
Chef
