Recipe Details
Ingredients
-
4poundssliced peeled peaches
-
4cupspacked brown sugar
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4cupsapple cider vinegar
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1cupraisins
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5ounceschopped preserved ginger
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½cupchopped onion
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2clovesgarlic, minced
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1 ½tablespoonschili powder
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1tablespoonmustard seed
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1teaspooncurry powder
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¼cuppickling spice
Cooking Directions
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Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
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Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
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Remove spice bag and ladle chutney 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.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe96 | |
Calories51 | |
% Daily Value * | |
Total Fat 0g |
0% |
Sodium 5mg |
0% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 0g |
0% |
Total Sugars 11g |
|
Protein 0g |
0% |
Vitamin C 6mg |
7% |
Calcium 12mg |
1% |
Iron 0mg |
1% |
Potassium 42mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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