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v1 Public Imported from Wikibooks revision 4615132

Peach Chutney

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4615132

License: CC BY-SA 4.0 · Wikibooks contributors

#boiled #medium difficulty #recipes for chutney #recipes for curry #recipes using asafoetida #recipes using brown sugar #recipes using celery seed #recipes using garam masala #recipes using lemon juice #recipes using peach #recipes without cooking time #recipes without servings
Drink

Ingredients

Scale
  • 6 ½ pounds peaches
  • 1 cup dark raisins
  • 2 cup lemon juice
  • 1 cup golden raisins
  • 2 cup brown sugar
  • 1 tablespoon pickling salt
  • ¾ cup finely chopped ginger
  • 1 tablespoon mustard seed
  • 1 teaspoon asafoetida
  • 2 tablespoon celery seed
  • 1 hot banana pepper, seeded and chopped
  • 2 teaspoon garam masala (curry blend)
  • 2 green peppers, finely chopped

Directions

  1. Blanch, peel, and pit peaches.
  2. Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar.
  3. Bring to a boil and cook, stirring frequently until the peaches are tender (about 15 minutes).
  4. Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.
  5. Ladle chutney into six hot, sterilized, 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe rims clean and seal according to manufacturer's directions.
  6. Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.

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