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.
- Portion size 2 servings
- 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 teaspoons mustard seeds
- 1 teaspoon salt
- 1 pinch cayenne pepper
- 1/2 teaspoon tumeric cinnamon, curry_powder, ground cumin and coriander
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.