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Spicy Peach Chutney Recipe

Recipe by: Shana

"This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep8 h
  • Cook2 h
  • Ready In10 h
  • 1In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
  • 2Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
  • 3Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
Ingredients
  • 96 servings
  • 51 cals
  • 4 pounds sliced peeled peaches
  • 1 cup raisins
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 5 ounces chopped preserved ginger
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
  • 4 cups packed brown sugar
  • 4 cups apple cider vinegar
  • 1/4 cup pickling spice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    51
    3%
  • Fat:
    0.1
    < 1%
  • Carbs:
    12.6
    4%
  • Protein:
    0.1
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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