International / basics / Sauces & condiments
Peach Chutney
This is great served with pork chops or curry.
Ingredients
- peaches6 1/2 lb
- raisins, dark1 cup
- lemon juice2 cup
- light raisins, golden1 cup
- brown sugar2 cup
- pickling salt1 tbsp
- ginger, finely chopped3/4 cup
- mustard seeds1 tbsp
- asafoetida1 tsp
- celery seed2 tbsp
- hot banana pepper, seeded and chopped1
- garam masala, curry blend2 tsp
- green pepper, finely chopped2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Blanch, peel, and pit peaches.
Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar.
Bring to a boil and cook, stirring frequently until the peaches are tender (about 15 minutes).
Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.
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.
Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.
Region evidence: no stated origin (basic dish)
