Peach Chutney Recipe
Ingredients
| Peaches | 7 Pound, chopped | |
| Onions | 4 Cup (16 tbs), chopped | |
| 4 cups sultana raisins | ||
| Firmly packed brown sugar | 6 Cup (16 tbs) | |
| Cider vinegar | 4 Cup (16 tbs) | |
| Curry powder | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Mustard seed | 1 Tablespoon | |
| Salt | 1 Tablespoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Cardamom | 1/2 Teaspoon | |
Directions
Combine all ingredients in large preserving kettle.
Bring to a boil, reduce heat, and simmer uncovered about 1 1/2 to 2 hours.
The chutney should be thick and dark golden colour.
Pour into hot sterilized jars and seal.
Makes 9-10 pints.
Bring to a boil, reduce heat, and simmer uncovered about 1 1/2 to 2 hours.
The chutney should be thick and dark golden colour.
Pour into hot sterilized jars and seal.
Makes 9-10 pints.
Chef
