recipes:peach_chutney
Peach Chutney
The Portland Oregonian, July 24, 1990
- 6 or 7 fresh nectarines or peaches (about 2 pounds), slightly underripe works best
- 1 cup packed brown sugar
- ½ cup cider vinegar (5 percent)
- 1 cup seedless raisins (mixed light and dark)
- ½ lemon, thinly sliced
- 1½ to 2 tablespoons pared and chopped fresh ginger (chopped crystallized ginger may be used in place of fresh ginger)
- 1 teaspoon minced garlic (1 clove)
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
INSTRUCTIONS
- Wash 3 pint or 6 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.
- Dice nectarines to measure 5 cups (if using peaches, peel first).
- First bring sugar and vinegar to a boil in enamel or stainless steel pot.
- Add nectarines, raisins, lemon, ginger, garlic, salt and cayenne pep-per. Bring just to a simmer. Remove from heat.
- Ladle into 1 hot jar at a time, leaving ¼-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water bath (10 minutes at zero to 1,000 feet; 15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet).
Makes 3 pints. Note: If preferred, turn into freezer containers and freeze; or store for 2 weeks in the refrigerator
How to use this chutney See Peach Chutney Chicken recipe
recipes/peach_chutney.txt · Last modified: 2024/08/04 17:08 by rose