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Full Online Book HomeLearning KitchenPreserving - Chutney - Peach Chutney
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Preserving - Chutney -  Peach Chutney Post by :JBDial Category :Learning Kitchen Author :Unknown Date :March 2012 Read :908

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

Preserving - Chutney - Peach Chutney

2 lbs. peaches
2 medium cooking apples
2 lemons
3 garlic cloves
1 1/2 oz. ginger root
1/2 lb. shallots
1/2 lb. seedless grapes
2 cups cider vinegar
1 cup sugar
1 tsp. whole cloves
6 cardamom pods
2 inches of cinnamon stick
2 tsp. caraway seeds


Skin, pit and slice peaches. Peel, core and chop apples. Slice lemons. Shred garlic and ginger root. Chop shallots.

Place above prepared ingredients, plus grapes and vinegar, in a preserving pan. Bring to a boil, then reduce heat and simmer for 25 minutes until apples are soft.

Add sugar, stirring until dissolved. Simmer for 35 to 40 minutes or until most of liquid has evaporated and mixture is thick. Remove from heat.

Grind spices, except caraway seeds, to a powder and sieve into chutney. Add caraway seeds and mix well. Ladle into sterilized jars, then seal. Eat after 1 month.

Shelf life 6 months.
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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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4 pounds ripe peaches 1 cinnamon stick (3 inches) 4 allspice berries 4 whole cloves 10 black peppercorns Half a small red onion, finely chopped (to make 1/2 cup) Half a red bell pepper, stemmed, seeded and cut into 1/2-inch dice Half a yellow bell pepper, stemmed, seeded and cut into 1/2-inch dice 2 to 4 jalapeno chilies, seeded and diced (for a spicier chutney, leave the seeds in) 2 slices candied ginger, finely chopped 1/2 cup dried cranberries 1/2 cup toasted pecan pieces (see note) 1/4 cup rice wine vinegar or cider vinegar, or more to taste 1/4 cup (packed)
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