Tested till perfect Versatile Peach Chutney

Versatile Peach Chutney

Chutney is a piquant companion to cream cheese on a cracker, a grilled cheese sandwich, thin slices of firm cheese, such as Gouda, Jarslberg or Cheddar, and ham, pork or poultry, hot or cold.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2004

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 cups (2 L)

Ingredients

  • 1 1seedless orangeseedless oranges
  • 1 cup 1cupwater
  • 8 cups 8cupschopped peeled peachpeaches, (about 4 lb/2 kg)
  • 2-3/4 cups 2-3/4cupspacked brown sugar
  • 2 cups 2cupschopped oniononions
  • 2 2cloves garlic, minced
  • 1 cup 1cupdiced sweet red peppersweet red peppers
  • 1/2 cup 1/2cupraisinraisins
  • 1 tbsp 1tbspmustard seeds
  • 1 tsp 1tspsalt
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspground cloves
  • 1 tsp 1tspginger
  • 1 tsp 1tspcurry paste or curry powder
  • 2 cups 2cupscider vinegar
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Preparation

Scrub orange; cut out stem and blossom ends and any blemishes. Cut in half lengthwise; cut crosswise into thin slices, discarding any seeds.

In large Dutch oven, bring orange and water to boil; reduce heat to low, cover and simmer until rind is almost mushy and water is almost evaporated, about 15 minutes.

Add peaches, sugar, onions, garlic, red pepper, raisins, mustard seeds, salt, cloves, cinamon, ginger and curry paste. Pour in vinegar, stirring to combine; bring to boil over high heat. Reduce heat to medium; simmer, stirring often, until reduced to 8 cups (2 L) and thick enough to mound on spoon, about 1 hour.

Pour into eight 1-cup (250 mL) hot canning jars, leaving 1/2-inch (1 cm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.

Nutritional Information Per 1 tbsp (15 mL): about

cal 27 pro 0 total fat 0 sat. fat 0
carb 7g fibre 0 chol 0mg sodium 20mg

% RDI:

calcium 1 iron 1 vit A 1 vit C 5
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