Peach Or Pear Chutney Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 quart: Finely chopped, peeled,
Pitted peaches, or pears*
1 cup: Raisins,
1 cup: Chopped onion --,
, about 1 medium
2 cup: To 3 cups brown sugar,
1/4 cup: Mustard seed,
2 tbsp: Ginger,
2 tsp: Salt,
1: Garlic clove, minced
, optional
1: Hot Red pepper, finely chopped
5 cup: Vinegar,
Directions:
* (about 20 medium)
Combine all ingredients in a large saucepot. Cook slowly until thick,
about 40 minutes. Stir frequently to prevent sticking. Ladle hot
chutney into hot jars, leaving 1/4-inch headspace. Adjust two-piece
caps. Process 10 minutes in a boiling-water canner. Yield: about 7
pints.
Recipe Variation: For a milder chutney, remove seeds from hot pepper.
Note: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned.
Typed for you by Marjorie Scofield 6/23/95
Recipe By : from Harrison Daily Times, June 20, 1995
From: Marjorie Scofield Date: 06-24-95 (03:23) (159)
Fido: Cooking
Source from luhu.jp
Combine all ingredients in a large saucepot. Cook slowly until thick,
about 40 minutes. Stir frequently to prevent sticking. Ladle hot
chutney into hot jars, leaving 1/4-inch headspace. Adjust two-piece
caps. Process 10 minutes in a boiling-water canner. Yield: about 7
pints.
Recipe Variation: For a milder chutney, remove seeds from hot pepper.
Note: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned.
Typed for you by Marjorie Scofield 6/23/95
Recipe By : from Harrison Daily Times, June 20, 1995
From: Marjorie Scofield Date: 06-24-95 (03:23) (159)
Fido: Cooking
Source from luhu.jp