Looking for an unusual way to preserve fresh peaches? Turnthem into piquant chutney!
- 1 large sweet onion
- 1 cup yellow raisins
- 8 cups peeled, chopped peaches
- 2 Tablespoons mustard seed
- 1 1/2 teaspoons crushed, red pepper flakes
- 1 cup chopped, crystallized ginger
- 1 teaspoon pickling salt
- 4 cups apple cider vinegar
- 2 cups light brown sugar
Dice or finely chop onion and raisins – a food processor or chopper works best.
Mix all ingredients together in a large cooking pot or Dutch oven.
Bring just to a boil, reduce heat and simmer for about an hour or until mixture is slightly thickened.
Pack into clean, pint canning jars; leaving ½ inch headspace. Wipe jar lids, cover with two-piece lids, and process in a boiling water bath canner for 10 minutes.
Remove from canner and let sit overnight before removing lid rings and storing.
Makes about 5 pints.