Peach and Raisin Chutney
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Chutneys add the spice of life to cold meats, and their sweet and sour edges are rounded off nicely with cheese, especially a cream cheese or a buttery Jarlsberg.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per tbsp (15 mL): about | - |
| fat; 7 g carbohydrate | 30 calories; trace protein; 0 g |
Suggested Recipes
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8 cups (2 L) sliced peeled peaches (3-1/2 lb/1.75 kg)
2 cups (500 mL) packed brown sugar
2 cups (500 mL) chopped onions
2 cups (500 mL) raisins
2 cups (500 mL) cider vinegar
1/2 cup (125 mL) diced sweet red pepper
2 tsp (10 mL) mustard seeds
1 tsp (5 mL) salt
1/2 tsp (2 mL) each turmeric, cinnamon, curry powder, ground cumin and coriander
Pinch cayenne pepper
Preparation:
In large heavy nonaluminum pot, combine peaches, sugar, onions, raisins, vinegar, red pepper, mustard seeds, salt, turmeric, cinnamon, curry powder, cumin, coriander and cayenne; bring to boil. Reduce heat to medium; simmer, stirring often, for 1 hour or until thickened and toffee-brown in colour.
Remove from heat. Pour into eight 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 10 minutes. Let cool.
Additional Information
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