Peach Chutney

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Tested Till Perfect

Enjoy this taste of summer all winter long with cheese or roast pork, ham or poultry.

Servings: 8 cups (2 L)

Ingredients:

Nutritional Info
Per 1/4 cup (50 mL): about -
cal 102
pro 1 g
total fat trace
sat. fat 0 g
carb 26 g
fibre 1 g
chol 0 mg
sodium 73 mg
% RDI: -
calcium 1%
iron 2%
vit A 2%
vit C 5%
folate 1%

Preparation:

In large Dutch oven, heat oil over medium heat; cook onions, mustard seeds, ginger, cinnamon, salt, cloves, hot pepper flakes and pepper, stirring often, until onions are softened, about 5 minutes.

Add peaches, sugar, raisins and vinegar; bring to boil, stirring. Reduce heat to medium; simmer, uncovered and stirring often, until reduced to 8 cups (2 L) and thick enough to mound on spoon, 1 hour.

Pour into four 2-cup (500 mL) sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and clean bands. Process in boiling water canner for 10 minutes; transfer to rack to let cool. Store in cool dark place for up to 1 year.

Additional Information

  • Tip: Here's how to peel a large amount of peaches: with slotted spoon, lower a few peaches at a time into a pot of boiling water; blanch until skin starts to peel away, about 30 seconds. Submerge immediately in bowl of ice water until cool enough to handle; peel off skin.



Source

Canadian Living Magazine: July 2004




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