Chutneys like this one add spice to cold meats, and their sweet-and-sour notes are rounded off nicely by cheese, especially cream cheese or a buttery Jarlsberg.
- Portion size 8 servings
- Credits : Canadian Living Magazine:September 2012
MethodIn large heavy Dutch oven, combine peaches, brown sugar, onions, raisins, vinegar, red pepper, mustard seeds, salt, turmeric, cinnamon, curry powder, cumin, coriander and cayenne pepper; bring to boil. Reduce heat to medium and simmer, stirring often, until thickened and toffee-brown in colour, about 1 hour.
Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles.
Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)
Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool for 24 hours.
Nutritional facts Per 1 tbsp: about
- Sodium 20 mg
- Protein trace
- Calories 26.0
- Total fat trace
- Potassium 61 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 7 g
- Iron 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0