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.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 27 |
| pro | trace |
| total fat | trace |
| sat. fat | trace |
| carb | 7 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 20 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 5% |
Suggested Recipes
-
1 seedless orange
1 cup (250 mL) water
8 cups (2 L) chopped peeled peaches (about 4 lb/2 kg)
2-3/4 cups (675 mL) packed brown sugar
2 cups (500 mL) chopped onions
2 cloves garlic, minced
1 cup (250 mL) diced sweet red pepper
1/2 cup (125 mL) raisins
1 tbsp (15 mL) mustard seeds
1 tsp (5 mL) salt
1 tsp (5 mL) each ground cloves, cinnamon, ginger and curry paste or powder
2 cups (500 mL) cider vinegar
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.
Additional Information
Tags:
Source
Canadian Living Magazine: August 2004
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