Peach or pear chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Finely chopped, peeled, |
| Pitted peaches -- or pears* | ||
| 1 | cup | Raisins |
| 1 | cup | Chopped onion -- |
| (about 1 medium) | ||
| 2 | cups | To 3 cups brown sugar |
| ¼ | cup | Mustard seed |
| 2 | tablespoons | Ginger |
| 2 | teaspoons | Salt |
| 1 | Garlic clove, minced | |
| (optional) | ||
| 1 | Hot Red pepper -- finely chopped | |
| 5 | cups | Vinegar |
Directions
* (about 20 medium)
Combine all ingredients in a large saucepot. Cook slowly until thick, about 40 minutes. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 7 pints.
Recipe Variation: For a milder chutney, remove seeds from hot pepper.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Typed for you by Marjorie Scofield 6/23/95 Recipe By : from Harrison Daily Times, June 20, 1995 From: Marjorie Scofield Date: 06-24-95 (03:23) (159) Fido: Cooking