Spicy Hunza Peach Chutney

Helena & Naomi

  Helena (One of my BFF's and Super-Yogini) and I got together to make a little Chutney.  Her pear trees weren't cooperating this year so we decided to venture into the world of Peaches.
This is our version of the CaribbeanPeach Chutney found in the Ball Complete Book of Home Preserving. The following link is for a free download of the cookbook.   http://ebookee.org/Ball-Complete-Book-of-Home-Preserving_719365.html

All of our ingredients are organic and we purchased our dried fruit from nut.com.  http://www.nuts.com/driedfruit/raisins/hunza.html
Hunza raisins are considered to be the fountain of youth!  Bring those babies on!!

Spicy Hunza Peach Chutney

Ingredients:
Makes about 6 pint jars

1 cup peeled & chopped ginger root (set aside until it's time to add spices)

2 cups apple cider vinegar
10 cups pitted pealed peaches
2 cups lightly packed brown sugar
2 purple onions chopped
2  long green peppers seeded
1 jalapeño pepper ribs removed, but use the seeds
1 cup dark raisins

Peaches in Vinegar

1 cup Hunza raisins
1 cup sliced dry apricots
1 Tablespoon salt
3 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves

**In a large stainless steel pot combine vinegar and peaches. Bring to a boil over med. heat. Boil stirring constantly for about 10 minutes - until soft. Add brown sugar, onions, both peppers, both raisins, apricots and  bring to a soft boil.  Reduce heat and continue to boil gently for about 30 minutes.  Add cinnamon, nutmeg, cloves and ginger

Gorgeous Ingredients!

**Add cinnamon, nutmeg, cloves and ginger. Boil until it thickens (about 15 minutes more).  

**Prep canner, jars and lids.

**Ladle hot chutney into hot sterilized jars - leaving 1/2 in headspace.  Remove air bubbles (I poke the jars with a chopstick) and amount in your jars by adding or subtracting chutney.  Wipe rim.  Center you lids and screw on bands until you feel resistance then lightly finger tighten.  

**Put you jars in the canner - making sure all the jars are covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid and wait 5 minutes.  Remove jars carefully from water and place on a towel covered cutting board - allow them to sit and cool.   Don't dry the water off it will evaporate on it's own.  Then you'll hear the lovely popping sound of the jars sealing.  That's a sign of a job well done!!  I like to let my jars sit for 24 hours before moving them. 

Finished Hunza Spicey Peach Chutney

Helena and I both had a great time creating this new yummy treat. We laughed, chopped, stirred and really practice our kitchen Sadhana (even when life threw a watery obstacle in our path - plumbing issues - no water).  The plumber was more upset than we were.  We had entered the Sacred Kitchen space and nothing could ruin our mojo!  We even took a little break and spread some on a round of Brie...oooo soooo good and had a couple of sips of wine.   We think we might like this one better than our Pear Chutney. 

Namaste`
Naomi & Helena