Ingredients
- 8 Firm-ripe medium peaches (1 3/4 lb), peeled, pitted, cut int 1/2-in, dice (about 3 cups)
- 2/3 Cup each chopped onion, golden raisins and sugar
- 2 Tbsp minced, peeled fresh ginger root
- 1 Cinnamon stick, broken in half
- 1/2 Tsp each salt and black pepper
- 1/2 Tsp each ground allspice and nutmeg
Preparation
Step 1
- In medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat to low; simmer, uncovered, stirring occasionally, 45 minutes, until chutney is rich and most of liquid has evaporated. Remove from heat. Fill 1 hot, sterilized 1 1/2 pint ball-type canning jar (or 1 canning jar with screw-on lid, or use three 1-cup canning jars) with hate chutney to within 1/2 in. of top or to the jar manufacturer's mark. Wire rim; clamp lid shut or screw lid until just tight.
- Place on wire rack set in bottom of large pot. Pour enough hot water into pot to cover jar by 1 in. Cover pot; bring to a full boil. Boil 10 minute. Remove from heat; using tongs, remove jar to cloth-covered surface (if using screw-top jar, tighten lid). Let cool completely. To check seal, gently loosen clamp or like. Grip rim of lid with fingertips; carefully lift jar. If sealed lid will support the weight. (The lid of screw-top jar will dip in centre if vacuum has formed.) Store on shelf up to 1 year. Refrigerate after opening.
- Makes 1 1/2 pints.