Peach and Raisin Chutney
This recipe makes 8 cups servings
Nutritional Info |
|
|---|---|
| Per tbsp (15 mL): about | - |
| cal | 30 |
| total fat | 7 g |
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.
Ingredients
- 8 cups sliced peeled peaches
- 2 cups packed brown sugar
- 2 cups chopped onions
- 2 cups raisins
- 2 cups cider vinegar
- 1/2 cup diced sweet red pepper
- 2 tsp mustard seeds
- 1 tsp salt
- 1 pinch cayenne pepper
- 1/2 tsp tumeric, cinnamon, curry_powder, ground cumin and coriander
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.
- Keywords : Condiments/sauces; Peaches; Raisins; Boil; Brown sugar;
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