"Exotic" Peach Chutney (yield: about 12 cups)
6 1/2 lbs. peaches 1 cup dark raisins
2 cups malt vinegar 1 cup golden raisins
2 cups brown sugar 1 Tbsp. pickling salt
3/4 cup finely chopped ginger 1 Tbsp. mustard seed
2 medium oninons, finely chopped 2 Tbsp. celery seed
1 hot banana pepper, seeded and 2 tsp. garam masala
finely chopped (curry blend)
2 green peppers, finely chopped
1. Blanch, peel and pit peaches. Coarsely chop peaches and combine
with vinegar in a large stainless steel or enamel saucepan. Stir
in sugar. Bring to a boil and cook, stirring frequently, until the
peaches are tender, about 15 minutes.
2. Add remaining ingredients. Boil over medium-high hea for about 45
minutes or until thick, stirring frequently.
3. Ladle chutney into six hot, sterilised, pint (2 cup) preserving
jars, leaving 1/2 headspace. Wipe rims clean. Seal according to
manufacturer's directions. Process for 15 minutes in a boiling
4. Allow chutney to mature for at least one month before using.