Peach Chutney Recipe

From Dorothy McNett's Recipe Book.

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See Also: Jams, Jellies, and Spreads · Side Dishes

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Peach Chutney

From Dorothy McNett's Recipe Book at Serve with grilled chicken, pork chops or roast, or smoked foods. Also makes a wonderful sandwich spread.

8-10 fresh peaches
1 cup raisins or currants
1 green chili, such as jalapeno or pasillas
1/4 to 1/2 teaspoon dried red chili flakes
1/2 teaspoon sea salt
2 cups white vinegar
juice of 1 lemon or lime
1 lemon, thinly sliced
2 1/2 cups sugar
1/2 cup candied ginger, coarsely chopped
1/2 cup nuts, chopped (optional)
1 onion , coarsely chopped

Pare and cut peaches in small pieces, discarding the pits. Combine all ingredients except the walnuts in a large stainless steel or enamel heavy-bottomed pan. Bring to a boil, reduce heat to simmer and cook, stirring occasionally, until mixture is thick. It may take 20-30 minutes. Add walnuts, if using. When done, you can seal this in hot sterilized jars, or freeze. It will keep in covered containers in the refrigerator up to a month.

Recipe created 1997-08-18.

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