Peach chutney
6 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Peeled, pitted peaches cut into small chunks |
| ¾ | cup | White or cider vinegar |
| 3 | cups | Water |
| 1 | pounds | Brown and/or white sugar |
| 1 | Head of garlic | |
| 8 | slices | Crystallized ginger |
| 4 | Red chili peppers | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Ground cloves |
Directions
Put peaches, vinegar and water into a pot and bring to a boil. Add sugar and continue to cook.
Meanwhile, separate and peel garlic cloves. Remove stems from chili peppers (and seeds as well, if a mild chutney is desired). Mince garlic, chilies, and ginger, then add them to peach mixture.
Stir in remaining ingredients and cook until mixture is thick and reduced to about 6 cups. Stir often, and reduce heat if necessary to prevent burning.
Preserve this chutney at your own risk; I have no idea if the proportions given are safe for home canning! Me, I'll just keep it in the 'fridge since it's likely to be consumed within a couple of weeks. :-)
* Source: The kitchen of Karen Mintzias