The Farmers' Market is now bringing forth the most beautiful, fragrant peaches ever. Their season is so fleeting, but we can extend our pleasure by making preserves or other delights, such as chutney. This is a new recipe to me and it tasted wonderful--sweet and hot. This will make a great accompaniment for any roasted meat or curry.
ANN KAISER'S PEACH CHUTNEY
(3 and 1/2 pints)
- 1/2 cup coarsely chopped onion
- 1/2 pound golden raisins
- 1 garlic clove
- 4 pounds peaches, pitted, peeled and coarsely chopped
- 2/3 cup fresh minced fresh ginger
- 2 cups cider vinegar
- 1 1/2 pounds light brown sugar
- 2 tablespoons ground dried hot pepper
- 2 tablespoons whole yellow mustard seeds
- 1 tablespoons pickling salt
Put the onion, raisins, and garlic through a food grinder or mince them very fine. Put them into a large nonreactive pot with the remaining ingredients. Boil the mixture, stirring ofgten, for about 1 hour, until it is thick and rich brown color.
Pack the chutney into pint or half-pint mason jars, leaving 1/4 inch headspace. close the jars with two-piece caps and process the jars for 10 minutes in a boiling-water bath.
(from Linda Ziedrich's The Joy of Pickling.)
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