Recipe: Peach Chutney

Adventures in Eating: Peach Chutney
Rosemarie | July 1982

Let me warn you of this month’s recipe, before we get started. It is a product that needs canning—chutney. I find so many people shy from this process. Don’t be shy; it can be fun and what you make will certainly be more delicious than anything you can buy in the markets. Chutney is a versatile product for summer and winter taste treats. It goes well with any meat, hot or cold, plus your variety of curries. The English have a delicious novel use for it at tea time. They make cream cheese and chutney sandwiches. Even good for an American summer’s lunch. Great on good bakery white bread. The cream cheese must be at room temperature, and I like to add a bit of sour cream to give it a spreading texture.

Summer’s bounty of fresh peaches is upon us, so I am presenting a fresh peach chutney recipe for you this month.

PEACH CHUTNEY

4 quarts chopped peeled peaches
5 cups white vinegar
1/4 cup mustard seed
1 cup seedless raisins
2 Tbl. ground ginger
1 cup chopped onions
2 tsp. salt
1 clove garlic, minced
1 dry hot red pepper
2 to 3 cups brown sugar packed (to taste)

Blanch peaches in hot water and they will peel very easily. Most of the chopping can he done in a food processor. Combine all ingredients and slowly simmer, stirring from time to time, for 40 minutes or until chutney thickens a bit. Pack into sterilized jars boiling hot, leaving 1/8 inch head space. Adjust caps. Yield: about 7 pints. (The secret to canning is to have everything hot, and the sealing lid hot too. I put the sealing lid in the water while I sterilize the jars. After filling the jars, make sure you dry and clean all around the top of the jars, and dry the sealing lid. Place lid, and screw on the cap. If your jar does not seal, you can put the jar into the micro-wave, re-heat the seal, and start all over again. No problem really).

Good luck and bon appetit.

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