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

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