Grape Chutney

Name: Grape Chutney
Ingredients: 1 pound grapes Seedless; 2 nectarines Fresh, *see note OR peaches, peeled pitte; 1 lemon with peel, seeded and chopped; 1 1/2 cups sugar; 1 1/4 cups white vinegar; 1 cup chopped onion; 1 clove garlic; 2 teaspoons salt; 1 teaspoon ginger root Minced; 1 teaspoon curry powder

10 ingredients

3 steps

Ingredients

1 pound grapes Seedless
2 nectarines Fresh, *see note OR peaches, peeled pitte
1 lemon with peel, seeded and chopped
1 1/2 cups sugar
1 1/4 cups white vinegar
1 cup chopped onion
1 clove garlic
2 teaspoons salt
1 teaspoon ginger root Minced
1 teaspoon curry powder

Directions

1

Place all ingredients in heavy saucepan. Bring to boil. Simmer, uncovered, 60 to 70 minutes or until mixture thickens and lemon is tender; stir occasionally. Pour into hot sterilized jars to within 1/2 inch of tops.
2

Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks; cool away from drafts. After 12 hours, test lids for proper seal; remove rings from sealed jars.
3

Place 8 ounces cream cheese on small serving plate. Spoon 8 ounces Grape Chutney over top. Serve with crackers or toasted bagels.