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Full Online Book HomeLearning KitchenPreserving - Chutney - Peach Chutney Recipes By Rusty
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Preserving - Chutney -  Peach Chutney Recipes By Rusty Post by :Rick_Ostring Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1576

Click below to download : Preserving - Chutney - Peach Chutney Recipes By Rusty (Format : PDF)

Preserving - Chutney - Peach Chutney Recipes By Rusty

Posted By: Diane Dunas - Oregon

4 qt. peaches finely chopped and peeled
1 c. raisins
1 c. chopped onions
2 to 3 c. brown sugar
1/4 c. mustard seed
2 T. ginger
2 tsp. salt
1 clove garlic, minced
1 hot red pepper, finely chopped
5 c. vinegar


Combine all ingredients in a large sauce pan. Cook slowly until thick, about 40 minutes. Stir frequently to prevent sticking. Pour into hot jars and process in boiling water bath for 10 min.



Peach Chutney
Yield: 2 Quarts
4 lbs. peaches, peeled (about 2 qts.)
1 cup seedless raisins
2 garlic cloves, minced
1/2 cup chopped onion
2/3 cup chopped preserved gingerroot
1 to 2 Tbsps chili powder
1 Tbsp mustard seeds
1 tsp. curry powder
1-1/2 tsps. salt
4 Tbsps mixed pickling spice, tied in cheesecloth bag
4 cups cider vinegar
4-1/2 cups (2 lbs.) brown sugar


Slice peaches and combine with remaining ingredients in large bowl. Cover and let stand overnight. Turn mixture into heavy kettle. Bring to boil. Simmer - uncovered, until chutney is of desired consistency, about 30 to 45 minutes. Stir frequently to prevent scorching. Remove spice bag. Ladle chutney into hot sterilized jars. Seal. Great with curry dishes.
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Preserving - Chutney -  Red Tomato Chutney I Preserving - Chutney - Red Tomato Chutney I

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12 ripe tomatoes (4 pounds) 3 tart green apples -- cored and quartered 2 1/2 cups cider vinegar 2 1/2 cups brown sugar 3 onions -- sliced 1 tablespoon mustard seeds -- crushed 1/4 teaspoon cayenne pepper 2 tablespoons salt 1 tablespoon ground ginger Use a wooden spoon to mash tomatoes in a large (non-aluminum) kettle. Add remaining ingredients and mix well. Cook about 1 hour, or until mixture is soft and pulpy. Let cooked mixture stand for 24 hours. Force mixture through a coarse sieve. Seal in hot sterilized jars. Yields: 8 or 9 (8-oz.) jars - - - -
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Preserving - Chutney -  Peach Chutney Recipes By Mimi Preserving - Chutney - Peach Chutney Recipes By Mimi

Preserving - Chutney -  Peach Chutney Recipes By Mimi
Pinch cayenne, or to taste in syrup 1 tsp. Cinnamon 1 cup Raisins 10 Black peppercorns 1/4 cup Lemon juice 1 tsp. Fennel seeds 1/4 cup Vinegar 1 tsp. Coriander seeds 1 tsp. Ground cumin 1/2 tsp. mustard seeds Drain the peach syrup into a saucepan. Cut the peach slices in 2 - 3 pieces. Stir in the peaches, raisins and lemon juice together in a bowl. Combine the remaining ingredients in large saucepan and boil gently for 12 - 15 minutes, or until thick. Add the fruit and simmer 1 - 3 minutes. Let flavors blend at least an hour
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