Peach Chutney
This recipe makes 8 cups servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL): about | - |
| cal | 102 |
| pro | 1 g |
| total fat | 0 |
| 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 |
Enjoy this taste of summer all winter long with cheese or roast pork, ham or poultry.
Ingredients
- 2 tsp vegetable oil
- 2 cups chopped onions
- 1 tbsp yellow mustard seeds
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp ground cloves
- 1/4 tsp hot pepper flakes
- 1/4 tsp pepper
- 8 cups sliced peeled peaches
- 2-1/2 cups granulated sugar
- 1 cup golden raisins
- 1 cup cider vinegar
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
- Keywords : Condiments/sauces; Peaches; Sugar; Boil; Raisins; Canning/Pickling/Preserving; Onions;
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