|Helena & Naomi|
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
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 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
**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|
Naomi & Helena