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

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