Peach-Apple Chutney Surprise

By Justopia

Peaches and Apples are the stars of this sweet and sour condiment, perfect with lamb, pork or chicken.

Ingredients

• Apple-Peach Chutney Surprise
• 2 large Granny Smith Apples, peeled, cored and diced
• 4 Gala Apples, peeled, cored and diced
• 6 Peaches, peeled and halved, pits removed
• 1 Ripe Yellow Mango, peeled, seeded and diced
• 2 cups Dried Apricots, diced
• 1 cup prunes, diced
• 1 Serrano Chili - or to taste for heat, diced (seeds need not be removed)
• 2 Medium Onions, chopped
• 2 cups Vinegar
• 3 Cups Distilled White Vinegar
• 1 1/2 Cups fresh Orange Juice
• Zest and Juice of 1 Lemon
• 2 teaspoons ground cardamom or seeds of 8 cardamom pods
• 1 tablespoon fresh ground Ginger
• 1/2 teaspoon ground Cinnamon
• 1 tablespoon Merken Chili Spice (if available in your market)
• 1 tablespoon dry mustard
• 2 tablespoons mustard seeds
• 2 tablespoons Butter (if stove top grilling peaches)
• 2 * 2 tablespoons Butter (if stove top grilling peaches)
• 2 cups Granulated Sugar
• 2 cups firmly packed light or darkBrown Sugar
• 1 Star Anise

Preparation

Step 1

Grill peach halves on an outdoor grill or with butter in a stove-top grill pan until grill marks appear and peaches begin to soften. Remove to cutting board and roughly chop.

In a large, non reactive stock pot add all fruits; Apples, Peaches, Mangoes, Apricots, Prunes and Ginger and stir to combine. Add chopped Onion. Stir in Orange Juice, Vinegar, Lemon zest and Lemon juice. Bring to a boil. Sprinkle Mustard, Mustard seeds, Cardamom, Merken Chili and Cinnamon over the mixture and stir as the chutney begins to boil.

Boil lightly for 4 hours until thick and jam-like, adding one large Star Anise seed without breaking during the last 30 minutes.

Funnel into sterilized jars, seal with lids and rings and process according to manufacturer’s directions.