Peach chutney - country cooking
3 1-pint jar
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Fresh peaches, peeled and sliced (8 C) |
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped onion |
| 6 | Cloves garlic, finely chopped | |
| 1 | cup | Sugar |
| 1 | cup | Cider vinegar |
| ½ | cup | Dried currants |
| ¼ | cup | Peeled, grated fresh gingerroot |
Directions
1. In large kettle, cover three 1-pint jars with water and heat to boiling; boil 10 minutes to sterilize. Drain jars on clean paper towels. In small saucepan, cover 3 jar lids and bands with water and heat to sinimering. Remove from heat and leave lids and bands in water until ready to use.
2. In food processor with chopping blade, puree 4 C peaches. Coarsely chop remaining 4 C peaches,
3. In 6-quart saucepot, heat oil. Add onion and garlic; saute until golden.
4. To mixture in saucepot, add peach puree, chopped peaches, sugar, vinegar, currants, and gingerroot. Heat to boiling over high heat.
Reduce heat to low and cook 20 to 25 minutes or until mixture is reduced to 6 C, stirring occasionally, 5. Spoon chutney into drained, hot jars. Fill to within ½ inch from top of each jar. Seal with lids and bands. Process in boiling-water bath 10 minutes. Tighten lids and set aside until centers of lids are concave, showing that they are vacuum-sealed. Label jars and store in cool, dark, dry place.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary