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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 1 1/4 c. vinegar
- 3 c. sugar
- 7 or 8 large firm peaches, peeled and sliced (6 c.)
- 1/2 tsp. ginger
- 1/2 tsp. crushed red pepper
- 2 cloves garlic, crushed
- 1 c. raisins
- 2 large onions, chopped coarse (1 1/2 c.)
- 1/2 tsp. salt
Method
- In large saucepan, boil vinegar and sugar 5 minutes.
- Add remaining ingredients.
- Cook slowly, uncovered, stirring occasionally, 20 to 30 minutes or until peaches are tender and chutney is thickened.
- Spoon hot chutney into 5 or 6 clean, hot 1/2-pint jars, leaving 1/2-inch headspace.
- Seal with lids. Process in boiling water bath 10 minutes.
- (To peel peaches easily, dip into boiling water 1 minute, then quickly into cold water.
- Slip off peel with paring knife.
- Also, boiling water bath may be omitted if you spoon hot chutney into hot, sterilized jars and seal at once.)
- Must be stored in refrigerator.
- Will keep several weeks.
