Versatile Peach Chutney
This recipe makes 8 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 27 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 |
| carb | 7 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 20 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
| vit C | 5 |
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.
Ingredients
- 1 seedless orange
- 1 cup water
- 8 cups chopped peeled peaches, (about 4 lb/2 kg)
- 2-3/4 cups packed brown sugar
- 2 cups chopped onions
- 2 cloves garlic, minced
- 1 cup diced sweet red peppers
- 1/2 cup raisins
- 1 tbsp mustard seeds
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ginger
- 1 tsp curry paste or curry powder
- 2 cups 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.
Source : Canadian Living Magazine: August 2004
- Keywords : Boil; Simmer; Condiments/sauces; Peaches; Oranges; Red pepper; Raisins; Curry;
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