Peach Chutney
Recipe from Midwest Living

This recipe from the Peach Barn Cafe in Alto Pass, Illinois, makes just 2 1/4 cups, but if you have an abundance of peaches, you can make multiple batches of this recipe and can them.

Peach Chutney

by 10  people

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Servings: 36
Serving size: 1  tablespoon
Yield: 2-1/4 cups
Prep Time: 20 mins
Related Categories: Fruit, Garlic, Onions, Peaches, Sauces, Vegetables
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  • 1   cup 
    packed brown sugar
  • 1   cup 
    cider vinegar
  • 1/4  cup 
    chopped crystallized ginger
  • 1/4  cup 
    chopped onion
  • 1 1/2  teaspoons 
    mustard seeds
  • 1 1/2  teaspoons 
    chili powder
  • 1/4  teaspoon 
  • 1   
    clove garlic, minced
  • 1 1/2  pounds 
    peaches, peeled, pitted and chopped (about 4 cups)
  • 1/2  cup 
    raisins or dried cherries
In a large saucepan, combine brown sugar, vinegar, ginger, onion, mustard seeds, chili powder, salt and garlic. Stir in the peaches and raisins. Bring to boiling over medium heat, stirring occasionally. Reduce heat; boil gently, uncovered, about 2 hours or until deep golden brown and thick, stirring more frequently at the end to prevent sticking. There will be some liquid remaining but the mixture will thicken further as it cools.
Transfer mixture to a medium bowl. Loosely cover and chill for several hours or until completely cool. Cover and store in the refrigerator for up to 2 weeks. Makes about 2-1/4 cups (36, 1-tablespoon servings).
Nutrition information
Per Serving: cal. (kcal) 44, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 11, fiber (g) 1, pro. (g) 0, vit. A (IU) 145.77, vit. C (mg) 1.18, sodium (mg) 20, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
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