Peach Chutney

Recipe View 5 mins In a large, heavy-bottomed pot or Dutch oven, combine the peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seeds, and curry powder. (5 minutes)

Recipe View 2 mins Wrap the pickling spice in a cheesecloth bag or a fine-mesh spice infuser and add it to the pot. (2 minutes)

Recipe View 10 mins Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. (10 minutes)

Recipe View 1 hrs 40 mins Cook, uncovered, stirring frequently to prevent scorching, until the chutney has thickened to your desired consistency. This will take approximately 1 1/2 to 2 hours. The chutney is ready when a spoonful placed on a chilled plate sets up quickly. (90-120 minutes)

Recipe View 2 mins Remove the spice bag or infuser and discard. (2 minutes)

Recipe View 15 mins Ladle the hot chutney into hot, sterilized jars, leaving 1/4-inch headspace. (15 minutes)

Recipe View 5 mins Wipe the jar rims with a clean, damp cloth. Center lids on the jars and screw bands fingertip-tight. (5 minutes)

Recipe View 15 mins Process the jars in a boiling water bath for 10 minutes, adjusting for altitude according to your local extension's recommendations. Ensure the water covers the jars by at least 1 inch. (15 minutes)

Recipe View 24 hrs Remove the jars from the water bath and let them cool completely on a towel-lined surface, several inches apart. (24 hours)

Recipe View 5 mins After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Remove the rings for storage and store the chutney in a cool, dark place. (5 minutes)