Monday, August 30, 2010

Peach Chutney

For me, the essence of chutney is the sweet/sour flavor enhanced with lots and lots of ginger.  The easiest ways to get the ginger into the mix and have it be very chunky with a good texture is to use crystallized ginger cut in thick strips.  I buy mine at the health food store, not in those little packages that are sold at the large markets.  It's much more economical that way.
The best mango chutney is made with some green mangoes, so I would use some underripe fruit in this.  Peaches soften up rather quickly, and this would help preserve some "tooth".

Using brown sugar gives a deep rich flavor and color.  If you substitue white sugar and white vinegar,  the chutney will be golden.
I still love Sun Brand Major Grey's that we used to serve when I was a kid.

Peach Chutney


4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
1/2 cup chopped onion
12 ounces chopped preserved ginger
1 tablespoon mustard seed
2 tsp. turmeric, ground
3 cups brown sugar, packed
4 cups apple cider vinegar
1 tsp. Salt
2-6 sliced jalapeno peppers, according to heat desired


In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger,  mustard seed, turmeric,  brown sugar and cider vinegar.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. If the fruit is getting too soft before the syrup thickens, remove some of it until the end to preserve some texturel. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.

Ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes. The water should cover the jars completely.

No comments:

Post a Comment