CHUNKY PEACH CHUTNEY

Chunky Peach Chutney image

Number Of Ingredients 14

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* See note below.
2 (29-ounce) cans peaches cling
1 (3-inch) piece ginger root fresh
1 tablespoon pickling spice
2 cups sugar
1 cup cider vinegar
2 pears firm, peeled and chopped
1 cup raisins
1 (8-ounce) jar cocktail onion small, drained
12 dates pitted
1 garlic large, minced
1 teaspoon turmeric ground
1 dried red pepper dried hot red pepper
1/2 teaspoon salt

Steps:

* This mild, colorful chutney will surely be a hit at your holiday meals...yummy with pork, poultry or curried dishes. Great for bazaars, too. Drain peaches place syrup in a heavy Dutch oven. Over medium-high heat, boil syrup until about 1 cup remains.Meanwhile, chop peaches set aside. Peel and mince gingerroot (you should have about 1/3 cup). Place gingerroot and pickling spices in a piece of cheesecloth and loosely tie with a string to form a spice bag. Place in Dutch oven.Stir in peaches, sugar, vinegar, pears, raisins, onions, dates, garlic, turmeric, hot pepper and salt. When mixture comes to a full boil, reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally, until liquid is thick and syrupy. Remove spice bag.Spoon into sterilized canning jars, leaving 1/2 -inch headspace. Wipe rims, cover and process according to jar manufacturer's directions. Or spoon into desired containers, leaving 1/2 -inch headspace, cover and refrigerate up to 1 month.If processing in canning jars, purchase or make jar toppers out of fabric to cover the lids and secure with yarn or ribbon. Include the recipe - everyone will want it!

Nutrition Facts : Nutritional Facts Serves