SPICY PEACH CHUTNEY
A good chutney makes the best sandwich spread. Serve it with meat such as chicken, lamb, or pork. Try a chicken roast sandwich with this peach chutney as the spread. Or brush chutney over boneless chicken breast and bake until it is moist and tender. Peach or mango chutney and cheese is a classic combination that never fails. Try a cream cheese such as brie using peach chutney as a spread on bread before you toast it. Absolute heaven.
Ingredients
- 4 pounds sliced peeled peaches
- 1 cup raisins
- 2 cloves garlic, minced
- ½ cup chopped onion
- 5 ounces chopped preserved ginger
- 1 ½ tablespoons chili powder
- 1 tablespoon mustard seed
- 1 teaspoon curry powder
- 4 cups packed brown sugar
- 4 cups apple cider vinegar
- ¼ cup pickling spice
Procedure
- In 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.
- Bring 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.
- Remove 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.
