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Spicy Peach Chutney
Prep
8 hrs
Cook
2 hrs
Servings
96
Difficulty
Hard
Ingredients
- 44 pounds sliced peeled peaches
- 11 cup raisins
- 22 cloves garlic, minced
- ½ cup chopped onion½ cup chopped onion
- 55 ounces chopped preserved ginger
- 11 ½ tablespoons chili powder
- 11 tablespoon mustard seed
- 11 teaspoon curry powder
- 44 cups packed brown sugar
- 44 cups apple cider vinegar
- ¼ cup pickling spice¼ cup pickling spice
Instructions
- 1
In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
- 2
Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
- 3
Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
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