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My review
Lucy's Tomato and Peach Chutney
Lucy Danylewich
"A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!"
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Ingredients
2 h 35 m servings 18Original recipe yields 64 servings (8 cups)
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Directions
{{model.addEditText}} Print- Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.
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Reviews
Read all reviews 4Most helpful
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2/25/2006
Great chutney recipe. Not as heavy and acidic as some chutneys can be. I have used this chutney with cold meats and also tried it with cheese in a sandwich as an experiment (worked really well!)...
7/3/2007
It has a wonderful taste and smell that lasted till the last spoonful. I made mine for the B-day party and leftovers kept in the frige for a week (till we ate them all). The only thing that i ...
8/30/2009
This is just what I was looking for to brighten up simple dinners and sandwiches. Great way to use the bountiful harvest. One reviewer mentioned letting it 'ripen' for 2-3 mos. Could this als...
1/18/2011
Great recipe, my husband loves it. For my taste, the peach taste is not prominent enough, but it still is a very good sauce.