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Caribbean Peach Chutney PDF Print E-mail

KosherEye.com

peachchutney

Adapted from Ball Beginner's Guide to Canning & Recipe Booklet

Chutney is a spicy condiment made of chopped fruits and/or vegetables and cooked in vinegar and sugar with ginger and spices. This recipe for Caribbean Peach Chutney uses sweet summer peaches, dark and light raisins and brown sugar for sweetness and vinegar and hot banana pepper for the tang and heat. Add to that, cinnamon, gingerroot, nutmeg and cloves and you have a chutney that is divine! Serve it with fish, poultry, tofu; as an accompaniment to a cheese tray or with Indian-style recipes.

Ingredients:

1/2 cup peeled, chopped gingerroot
1/2 cup malt vinegar
5 cups chopped, pitted, peeled peaches
1 cup lightly packed brown sugar
1 onion, finely chopped
1 green bell pepper, seeded and finely chopped
1/2 cup hot banana pepper, seeded and finely chopped
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup mixed candied peel* (of your choice)
1  1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cloves

Directions:

Tie gingerroot in a large square of cheesecloth,**,creating a spice bag. Set aside.

Combine vinegar and peaches in a large stainless steel saucepan. Bring to a boil over medium-high heat. Boil, stirring constantly, until peaches are tender, about 10 minutes. Add brown sugar, onions, green peppers, banana pepper, dark and golden raisins, candied peel and salt; return to boil. Reduce heat and boil gently, stirring frequently, for 30 minutes. Add cinnamon, nutmeg, cloves and reserved spice bag. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes. Discard spice bag.

Prepare stockpot/canner and jars in the meantime, as directed in step-by-step instructions.

Ladle hot chutney into jars, leaving 1/2 inch headspace. Remove air bubbles; re-measure headspace. If needed, add more chutney to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight.

Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait five minutes, then remove jars and cool and store.

Notes:

Yield: 3 pint sized jars

*If not using candied peel, add additional 1/2 cup chopped peaches.
**Or use Hiroko’s Kitchen disposable, boilable, textured, self-closing cloth bags.

Recipes:Side Dishes/Condiments, Chutney, Parve, Kosher


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