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Spicy Peach Chutney
Prep
8 hrs
Cook
2 hrs
Servings
96
Difficulty
Hard
This spicy peach chutney is my go to recipe when I want to preserve the summer harvest in a jar that'll last all year. The combination of fresh peaches with warming spices like ginger and curry powder creates something truly special that pairs beautifully with everything from cheese boards to roasted meats. What I love most is that you probably already have most of these pantry staples on hand, making it an affordable way to use up those ripe peaches before they go bad. Plus, the ginger in this recipe isn't just delicious, it's known for its anti inflammatory properties and aids digestion, so you're getting something wholesome along with incredible flavor. After just two hours of cooking time, you'll have multiple jars of this tangy, spicy condiment ready to enjoy or gift to friends.
Ella x
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
Detail level
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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