Rating: 4.5 stars 4.3
63 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

Recipe Summary

prep:
8 hrs
cook:
2 hrs
total:
10 hrs
Servings:
96
Yield:
6 - 1/2 pints
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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

51 calories; protein 0.1g; carbohydrates 12.6g; fat 0.1g; sodium 5.1mg. Full Nutrition
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