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Spicy Peach Chutney

SUBMITTED BY: Shana

"This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers."

RECIPE RATING:

Read Reviews (8)

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PREP TIME	8 Hrs
COOK TIME	2 Hrs
READY IN	10 Hrs
Original recipe yield 6 - 1/2 pints

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
1/2 cup chopped onion
5 ounces chopped preserved ginger
1 1/2 tablespoons chili powder
1 tablespoon mustard seed
1 teaspoon curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
1/4 cup pickling spice

What to Drink?
	Riesling

DIRECTIONS

In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

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REVIEWS

Reviewed on jun. 3, 2007 by Kim B.

This is an excellent recipe, but several items should be noted: the prep time is NOT 8 hrs. 3... MORE

Reviewed on sep. 5, 2008 by Shana

I am the original submitter of this recipe. I feel compelled to write this review after... MORE

Reviewed on jul. 10, 2006 by COOKINGIRLLJ

Very, very good! The house smelled wonderful while the chutney was cooking and my guests and... MORE

Reviewed on mar. 12, 2006 by Joan HH

This is a great chutney, with just a touch of heat. My family loved it with a curry dish. MORE

Reviewed on jan. 7, 2006 by Julie

This is great with grilled salmon. MORE

Reviewed on may 25, 2009 by RussellPar

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

RussellPar
may 25, 2009

I really liked this recipe. I thought I would share my notes on how I made it this year using Pomona's Pectin to speed the cooking process and so I can make it again next year. Thanks Shana for posting such a great recipe. Spicy Peach Chutney 4 pounds sliced peeled peaches 1 cup raisins (I used golden) 2 cloves garlic, minced (I used a little less and added about ½ Tablespoon of salt while mincing) 1/2 cup chopped onion 5 ounces chopped preserved ginger ( I am going to try grated peeled fresh next time) 1 1/2 tablespoons chili powder (cayenne) 1 tablespoon mustard seed 1 teaspoon curry powder 4 cups packed brown sugar (possibly dark brown due to use of 1/3 white sugar) 4 cups apple cider vinegar 1/4 cup pickling spice (Tampico smells better than Mojave brand to me) MODIFICATIONS TO ORIGINAL INSTRUCTIONS TO USE POMONAS PECTIN: (The advantage to this is reduced cooking time and better control over jelling) Boil 2/3 of brown sugar, vinegar, spice packet, and can add onions and garlic now or after 10—15 minutes depending on texture desired. Boil until reduced by 1/3 to ½ over high heat should reduce into a syrup. About 1 minute prior to adding peaches add rest of spices. I used cayenne pepper for heat instead of chili powder and mix. Add peaches and calcium water as per recipe for peach jam for volume you are making using hot method on Pomona’s pectin box recipe insert.Take 1/3 sugar(white) and mix pectin very well with hand into sugar

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2 users found this review helpful

I really liked this recipe. I thought I would share my notes on how I made it this year using... MORE

Reviewed on aug. 14, 2008 by Lamyaa

It actually took me 4 hours to cook this down to the desired "proper" chutney consistency. ... MORE

Reviewed on aug. 21, 2008 by DundeeMom

This recipe took a loooong time. I know chutney and it took four hours for this to get to... MORE