For The Love Of Chutney!

Life Changing Peach Chutney Recipe

from Canadian Living.com

Add cardamom as a secret ingredient!

Servings: 8 cups (2 L)

2 tsp (10 mL) vegetable oil

2 cups (500 mL) chopped onions

1 tbsp (15 mL) yellow mustard seeds

1 tsp (5 mL) each ground ginger, cinnamon and salt

1/2 tsp (2 mL) ground cloves

1/4 tsp (1 mL) each hot pepper flakes and pepper

8 cups (2 L) sliced peeled peaches

2-1/2 cups (625 mL) granulated sugar

1 cup (250 mL) golden raisins

1 cup (250 mL) cider vinegar

PREP

heat oil over medium heat; cook onions, mustard seeds, ginger, cinnamon, salt, cloves, hot pepper flakes and pepper, stirring often, until onions are softened, about 5 minutes.
Add peaches, sugar, raisins and vinegar; bring to boil, stirring. Reduce heat to medium; simmer, uncovered and stirring often, until reduced to 8 cups (2 L) and thick enough to mound on spoon, 1 hour.
Pour into four 2-cup (500 mL) sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and clean bands. Process in boiling water canner for 10 minutes; transfer to rack to let cool. Store in cool dark place for up to 1 year.
Additional Information
Tip: Here's how to peel a large amount of peaches: with slotted spoon, lower a few peaches at a time into a pot of boiling water; blanch until skin starts to peel away, about 30 seconds. Submerge immediately in bowl of ice water until cool enough to handle; peel off skin.