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Peach Chutney

  • 6 1/2 lbs. peaches
  • 2 cups malt vinegar
  • 2 cups brown sugar
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 1 Tbsp pickling salt
  • 3/4 cup finely chopped ginger
  • 1 Tbsp mustard seed
  • 2 medium oninons, finely chopped
  • 2 Tbsp celery seed
  • 1 hot banana pepper, seeded and finely chopped
  • 2 tsps garam masala (curry blend)
  • 2 green peppers, finely chopped

(yield: about 12 cups). Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in a large stainless steel or enamel saucepan. Stir in sugar. Bring to a boil and cook, stirring frequently, until the peaches are tender, about 15 minutes. Add remaining ingredients. Boil over medium-high hea for about 45 minutes or until thick, stirring frequently. Ladle chutney into six hot, sterilised, pint (2 cup) preserving jars, leaving 1/2 headspace. Wipe rims clean. Seal according to manufacturer's directions. Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.

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