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Albemarle Peach Chutney

American.Kitchen's picture
  Firm peaches 7 Pound (Use Fresh)
  Scraped ginger root/3 tablespoons ground ginger 1⁄4 Cup (4 tbs)
  Cider vinegar 1 Pint
  Dark brown sugar 2 Pound
  Salt 1 1⁄2 Tablespoon
  Grated onion 1⁄2 Cup (8 tbs)
  Paprika 2 Tablespoon
  Seedless raisins 4 Ounce (Two 2 Ounce Boxes)
  Cumin powder 1 Tablespoon
  Grated lemon rind 2
  Lemon juice 2
  Apples 5 , pared and diced
  White mustard seed 2 Tablespoon

Peel and cut peaches (enough to make about 4 quarts) in slices about 3/4 inch thick.
Cover with vinegar and brown sugar.
Set aside.
Combine all remaining ingredients and cook over a low heat, stirring constantly, until the mixture is thoroughly blended.
In a separate saucepan, cook the peach mixture for several minutes or until peaches are tender but still hold their shape.
Combine both mixtures and cook together for a few minutes.
Pour into sterilized jars and seal securely.

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Albemarle Peach Chutney Recipe