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Ingredientes
- 6 1/2 lb peaches (20 to 25 medium) 3 kg
- 2 c. malt vinegar 500 ml
- 2 c. brown sugar lightly packed 500 ml
- 4 ounce fresh ginger root 100 g
- 2 med onions finely minced
- 2 x green peppers seeded & finely minced
- 1 x warm banana pepper seeded & finely minced
- 1 c. dark raisins 250 ml
- 1 c. golden brown raisins 250 ml
- 1 c. mixed glace peel 250 ml
- 1 Tbsp. pickling salt 15 ml
- 1 tsp grnd cinnamon 5 ml
- 1/2 tsp grated nutmeg 2 ml
- 1/4 tsp grnd cloves 1 ml
- 2 tsp curry pwdr 10 ml
- 2 Tbsp. celery seed 25 ml
- 1 Tbsp. mustard seed 15 ml
Direcciones
- (For Calcutta Spice Mix tie spices in a large square of cheesecloth, creating a spice bag.)
- Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in a large stainless steel or possibly enamel saucepan. Stir in sugar. Bring to a boil and cook till peaches are tender. Peel and grate or possibly finely chop gingerroot; tie in a large square of cheesecloth, creating a spice bag. Add in spice bag, onions, green and banana peppers, dark and golden brown raisins, mixed peel and pickling salt to peaches. Stir in your choice of Island spice mix or possibly Calcutta spice bag. Return mix to a boil. Stirring frequently, simmer till thick, about 45 min.
- Remove thickened chutney from heat and throw away spice bag(s). Ladle chutney into a warm jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center lid on jar; apply screw band just till fingertip tight. Place jar in canner. Repeat for remaining chutney. Cover canner; return water t! o a boil; process 10 min at altitudes up to 1,000 ft (305 m). Remove jars. Cold 24 hrs. Check jar seals. Remove screw bands; store separately. Wipe jars, label and store in a cold, dark place. 6 pint (500 mL) jars
