Tuesday, August 18, 2009

For The Love Of Chutney!

Life Changing Peach Chutney Recipe
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

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.

1 comment:

  1. It has great taste..Very delicious..i love it..Thanks for sharing this post..it gives really a good idea to make it..Thansk again..