Peach Nectarine Chutney
- 5 lbs ripe peaches and or nectarines
- 1/4 cup kosher salt
- 3 quarts water
- 2 cups cider vinegar
- 1 and 1/2 cups sugar
- 4 cloves garlic sliced
- 2 onions, sliced
- 1 cup dark and or golden raisins
- 2 tsp ginger, minced
- 1 tsp hot red pepper flakes
- 4 oz's crystallized ginger, chopped
Chutney is a generic term for a relish that has a sweet and some what of a sour flavor. It is very Indian in origin. You can virtually make chutney for any fruit or vegetable that you desire. Chutney is a cooling accompaniment with spicy foods.
- Pit and slice the peaches and nectarines.
- Place in a large bow, mix the salt with the water and pour over the fruit.
- Let stand overnight, then drain.
- In a large pot combine drained fruit with vinegar, sugar, onions, garlic raisins, ginger and red peppers.
- Place on low heat and simmer, uncovered for 1 and 1/2 hours, stirring occasionally and skimming off any foam that may rise to the surface.
- Cook until thick and clear and golden brown.
- Add the crystallized ginger to the mixture for the last 5 minutes of cooking.
- Pack simmering chutney into hot sterilized jars and seal immediately.
- Let stand 1 week before serving.