FBD

Aunt Ivy’s Peach Chutney

A country inn recipe for Aunt Ivy’s Peach Chutney.

OtherOtherIntermediate480 minBy Northstar

Ingredients

Servings
4
  • 4 lbs. Freestone peaches, peeled and chopped
  • 1 cup seedless raisins
  • 2 cloves garlic, minced
  • 3/4 cup onion, chopped
  • 1/3 cup drained chopped ginger
  • 1 tbsp. chili powder
  • 1 tbsp. mustard seed
  • 1 tsp. salt
  • 4 tbsp. mixed pickling spice
  • 2 1/2 cups cider vinegar
  • 1 1/2 lbs. brown sugar

Instructions

  1. 1

    Tie pickling spice in cheesecloth bag.

  2. 2

    Place in large bowl or crock with other ingredients.

  3. 3

    Cover, let stand 24 hours.

  4. 4

    Turn mixture into heavy kettle, bring to boil and simmer uncovered for 45 minutes or until chutney is thick, stirring occasionally.

  5. 5

    Remove spice bag.

  6. 6

    Ladle mixture into sterilized jars and seal.

  7. 7

    Store in a cool, dark place.

Tags

soupamericancountry-cookingother