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Spicy Peach Chutney

SUBMITTED BY: Shana Robertson

"This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers."
PREP TIME  8 Hrs
COOK TIME  2 Hrs
READY IN  10 Hrs
SERVINGS & SCALING
Original recipe yield: 6 - 1/2 pints
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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 - 4 Hours is realistic, including canning time. I added 1/4 c fresh finely chopped jalapenos to add a little spice. The chili powder did not add enough heat for my taste. I also added 1/2 bulb of garlic instead of just a few cloves. I found it difficult to find preserved ginger, so I used crystalized ginger in the same portions. Easy to make and has been such a delight for my entire family - including extended family - that I made a 2nd batch. I doubled the recipe to use as gifts later this year. Thank you for the nice recipe.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2006 by COOKINGIRLLJ
Very, very good! The house smelled wonderful while the chutney was cooking and my guests and I enjoyed the finished product. This chutney would be good with pork, chicken, fish - I served mine alongside cornbread with a barbecue meal. I halved the recipe, and it yielded exactly 3 cups.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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.

3 users found this review helpful


 
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Recipe Submitter:

Shana Robertson
Cooking Level: Expert
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NUTRITION INFORMATION

Servings Per Recipe: 96

Amount Per Serving

Calories: 50

  • Total Fat: 0.1g
  • Cholesterol: 0mg
  • Sodium: 6mg
  • Total Carbs: 13g
  •     Dietary Fiber: 0.2g
  • Protein: 0.1g

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