Peach-Jalapeno Chutney

Katie 09-23-99 9:12 PM

Peach-Jalapeno Chutney

Recipe By : Judy
Serving Size : 100 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
2 Pounds Peaches, slightly soft
1 Cup Cider Vinegar
1 Cup Dark Brown Sugar
2 Cloves Garlic, minced
1 Small Onion, finely chopped
2 Small Jalapeno Peppers, seeded and chopped
1 Teaspoon Mustard Seed
1 Tablespoon Fresh Ginger Root, minced
1/2 Cup Golden Raisins
1 Teaspoon Cinnamon
1 Teaspoon Ground Allspice
1/4 Teaspoon Salt

Immerse peaches in a large saucepan of boiling water for about 30 seconds and then remove immediately and plunge into cold water. Peel, pit, and cut into coarse dice.

Place all ingredients in a medium non-aluminum Dutch oven or heavy pot. Bring ingredients to a boil over medium-high heat. Lower heat and let simmer, partially covered, for about 45 minutes. Stir chutney frequently, making sure that it does not burn or stick to bottom of pan. Remove from heat and taste for seasoning.

Immediately pour into hot, sterilized jars and cap jars tightly. Leave jars sitting on a cloth-covered counter, away from drafts, until cool and caps have vacuum sealed.

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