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Full Online Book HomeLearning KitchenPreserving - Chutney - Peach-pecan Chutney
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Preserving - Chutney -  Peach-pecan Chutney Post by :Harold_Fultz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2662

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

Preserving - Chutney - Peach-pecan Chutney

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) dark brown sugar, or more to taste
3 Tblsp. chopped fresh cilantro or mint


Bring a deep pot of water to a boil over high heat. Plunge the peaches into the water for 30 seconds. Transfer them to a colander, rinse under cold water and slip off the skins. Cut the peaches into 1-inch pieces, discarding the pits.

Tie the cinnamon, allspice, cloves and peppercorns in a piece of cheesecloth or wrap in aluminum foil and perforate with a fork.

Place the peaches, spices and remaining ingredients in a heavy, nonreactive saucepan and bring to a simmer over medium heat. Reduce the heat and simmer until the peaches are soft, 10 minutes. Correct the seasoning, adding sugar or vinegar; the chutney should be a little sweet and a little sour.

Transfer to jars, cover, cool to room temperature and refrigerate. The chutney will keep, refrigerated, for several months.
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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
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2 Pounds Peaches, slightly soft 1 Cup Cider Vinegar 1 Cup Dark Brown Sugar 2 Cloves Garlic, minced 1 Small Onion, finely chopped 2 Small Jalapeno Peppers, seeded and chopped 1 Teaspoon Mustard Seed 1 Tablespoon Fresh Ginger Root, minced 1/2 Cup Golden Raisins 1 Teaspoon Cinnamon 1 Teaspoon Ground Allspice 1/4 Teaspoon Salt Immerse peaches in a large saucepan of boiling water for about 30 seconds and then remove immediately and plunge into cold water. Peel, pit, and cut into coarse dice. Place all ingredients in a medium non-aluminum Dutch oven or heavy pot. Bring ingredients to a
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