Texas Peach Chutney

Name: Texas Peach Chutney
Ingredients: 6 1/2 pounds (about 26) firm, ripe medium peaches, peeled and sliced; 2 (16-ounce) packages dark brown sugar; 2 cups cider vinegar; 5 medium cooking apples, peeled, cored, and diced; 2 pounds raisins; 1/2 cup grated onion; Grated rind and juice of 2 lemons; 3 tablespoons ground ginger; 2 tablespoons mustard seeds; 2 tablespoons paprika; 2 tablespoons ground cumin; 1 tablespoon plus 1 1/2 teaspoons salt

12 ingredients

3 steps

Ingredients

6 1/2 pounds (about 26) firm, ripe medium peaches, peeled and sliced
2 (16-ounce) packages dark brown sugar
2 cups cider vinegar
5 medium cooking apples, peeled, cored, and diced
2 pounds raisins
1/2 cup grated onion
Grated rind and juice of 2 lemons
3 tablespoons ground ginger
2 tablespoons mustard seeds
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon plus 1 1/2 teaspoons salt

Directions

1

Combine sliced peaches, brown sugar, and vinegar in a stainless steel stockpot. Cook over medium heat, stirring occasionally, until peaches are tender but still retain their shape. Set aside.
2

Combine apples and remaining ingredients in a large stainless steel stockpot. Cook over low heat, stirring constantly, until thoroughly blended. Stir in reserved peach mixture; cook over medium heat, stirring frequently, 5 minutes or until thoroughly heated.
3

Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.