Spicy Peach Chutney 2012

So I have a basket of peaches in the kitchen that need using up. My plan for about 8 of them is to turn them into four cups (or so) of spicy peach chutney.

This is the recipe I’ve cobbled together

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INGREDIENT

8 peaches, peeled and finely diced[1]
1/2 C red onion, diced
1/2 C dried appricots (diced) OR dried cranberries OR dried red/black currants[2]
1/4 C granulated sugar
1/4 C apple cider vinegar
2 large cloves garlic, minced
1 piece candied ginger, crumbled
1/2 tsp each: salt, black pepper, tumeric, and cinnamon
1/4 tsp cayenne pepper (coarsly ground)

DIRECTIONS

1) Throw everything into a pot and bring it to a boil, stirring to make sure everything is well-mixed

2) Sterilize eight half-cup jars (or whatever you like) in a boiling-water/steam bath

3) When the chutney mixture is a gooey, flavourful mess, pour it into the sterilized jars

4) Cap the jars and process them in a boiling-water/steam bath for 5-10 minutes

5) Allow jars to cool – you will hear the “plunk” as they seal

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That’s it! In theory, this makes about 3 cups of chutney (alas, as I was hoping for four). But it smells good, and it’ll do. 🙂

It feels a bit weird to be saying this is August but: I now have three elements of my DIY Xmas Gift Baskets sorted out: Balsamic Roasted Tomato Sauce, Choke-Cherry Jelly, and this. (The rest – apple-cranberry chutney, cranberry curd, and potentially pumpkin butter (or so my Plans are currently telling me) will be made during September and October. Wish me luck!)

TTFN,
Meliad the Birch Maiden.

[1] I’ll be scalding the peaches – with an X cut into the bottom of each one – in order to facilitate peeling them. Which means I’ll probably be using eight mashed peaches… but that’ll just make for a smoother, runnier chutney… which I don’t actually mind at all. 😉

[2] I went with the appricots, as that’s what I had. The currants/cranberries would add a little more colour and an extra bit of sharpness, though. 🙂