spicy peach chutney

this was my first experiment with canning and preserving. ever. after reading about safe canning methods and looking at a variety of recipes, i decided to take on the big project of home canning. i can't wait to open a jar of peach chutney this winter to enjoy with my thanksgiving smoked portobello mushrooms or with some stuffed roasted dates. until then, i'll enjoy a little bit atop some roasted squash! yumm...

peach chutney:
3 pounds ripe local peaches - any variety
3 cups apple cider vinegar
1 1/2 cups local honey
1/2 cup red onion, chopped
1 clove garlic, crushed
2 large cubes of fresh ginger, crushed
1 cup golden raisins
1 teaspoon red chillies
1 teaspoon celery seed
1 tablespoon mustard seed
1 teaspoon graham masala
salt & pepper

peel peaches, discarding any bruised or mushy parts. cube peeled peaches into small pieces. mix all ingredients together in a large pot, and boil for about 90 minutes at a medium temperature until vinegar reduces and you have your desired consistency! store in the fridge, or follow directions for home canning.

2 comments:

  1. wow, what a great idea to can your food for winter! did you have to use a lot of preserves?

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  2. the vinegar and sugar act as the preservative. with safe canning methods, my chutney should be good until the holidays! or at least i hope... yikes.

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