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Peach Chutney fruits, relishes/preserves 1 seedless orange 3 cups chopped peeled peaches; 3-1/2 pounds 2 3/4 cups packed brown sugar 2 cup chopped onions 2 cloves garlic; minced 1 cup diced sweet red pepper 1/2 cup raisins 1 tablespoon mustard seeds 1 teaspoon salt 1 teaspoon ground cloves 1 teaspoon ground cinnamon; curry powder an 1 teaspoon ground curry powder 1 teaspoon ground ginger 2 cups cider vinegar Cut orange in half lengthwise, cut crosswise into thin slices. In large shallow heavy non-aluminum pot, bring orange and 1 cup water to boil, reduce heat, cover and simmer for about 15 minutes or until rind is very soft and water is almost evaporated. Add peaches, sugar, onions, garlic red pepper, raisins,: mustard seeds, salt, cloves, cinnamon, curry powder and ginger to pot. Pour in vinegar and stir to combine. Bring to boil. Reduce heat to medium, simmer, uncovered and stirring often, for about 1 hour or until chutney is reduced to 8 cups and thick enough to mound on spoon. In small saucepan, boil new canning lids for 5 minutes. Using funnel and measure, scoop chutney into sterilized jars, leaving 1/2-inch headspace and lifting funnel when filling to avoid slopping. If necessary, wipe rims with damp paper towel. Cover with lids; screw on bands fingertip tight. Return jars to canner; if necessary add enough boiling water to cover by at least 1 inch. Cover and return to full rolling boil; boil for 10 minutes. Transfer to rack; let cool for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Label and store in cool dry dark place for up to 1 year. VARIATIONS Pear Chutney: Substitute chopped peeled ripe firm pears for peaches. Apple Plum Chutney: Omit peaches. Substitute 4 cups coarsely chopped (unpeeled) red plums and 4 cups coarsely chopped peeled cooking apples. Omit curry powder. Add 1/2 tsp ground coriander. Contributor: Canadian Living Magazine - August, 1998 Yield: 8 cups Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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