Raisin peach chutney
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Firm fresh peaches |
| 1 | pint | Cider vinegar |
| 2 | pounds | Dark brown sugar |
| ½ | cup | Grated onion |
| 2 | Boxes (1 lb size) seedless raisins | |
| 5 | Apples, pared and diced | |
| 2 | tablespoons | White mustard seed |
| ¼ | cup | Scraped ginger root or 3 tblspns ground ginger |
| 1½ | tablespoon | Salt |
| 2 | tablespoons | Paprika |
| 1 | tablespoon | Cumin powder |
| Grated rind and juice of 2 lemons | ||
Directions
Peel and cut peaches (enough to make about 4 quarts) in slices about ¾ inch thick. Cover with vinegar and brown sugar. Set aside.
Combine all remaining ingredients and cook over a low heat, stirring constantly, until the mixture is thoroughly blended. In a seperate saucepan, cook the peach mixture for several minutes or until peaches are tender but still hold their shape. Combine both mixtures and cook together for a few minutes. Pour into sterilized jars and seal securely. Makes about 5 quarts.