Ellen's peach chutney

Yield: 20 servings

Measure Ingredient
3 cups Dark brown sugar
2 cups Cider vinegar
2 tablespoons Chili powder
1 tablespoon Salt
2 tablespoons Mustard seed
1 Onion; thinly sliced
1 cup Crystallized ginger; snipped in sm. pc.
5 pounds Ripe peaches

In a large kettle, mix together the sugar and the vinegar and bring to a boiling point. Stir until sugar is dissolved. Add remaining ingredients except peaches and mix well.

To peel peaches, drop into a kettle of boiling water for 1 minute. Drain in a colander. Slip off skins. Halve, remove pits, chop coarsely. Stir into pot with other ingredients.

Simmer over low heat until thickened, about 1 hour, stirring frequently and gently. Fill hot sterilized jars. Water process for 15 minutes. Remove jars from hot water and cool on rack. Check seals, label promptly.

Recipe by: The Cook's Garden Cookbook Converted by MM_Buster v2.0l.

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