Beginner’s Pepper-Peach Chutney
(from kylerhea’s recipe box)
This was in the June/July 2013 edition of the magazine.
Source: Mother Earth News
Categories: July2013, Summer, condiments, peaches, sauces & dips
Ingredients
- 2 cups peeled, pitted and coarsely chopped peaches (or nectarines)
- 1/4 cup chopped onion
- 1/4 cup sweet peppers, seeded and chopped
- 1 tsp finely minced hot chili peppers (or 1/2 tsp red pepper flakes)
- 1/2 cup brown sugar, firmly packed (or 4 Tbs honey)
- 2 Tbs raisins or currants
- Zest and juice of half of a lemon
- 1/4 cup cider vinegar
- 2 cloves garlic, peeled and minced
- 1/2 tsp mustard seeds
- 1/4 tsp salt
Directions
-
Peel the peaches.
-
Bring all the ingredients to a boil over medium-high heat. Reduce heat to medium-low, and simmer the mixture for 35-45 minutes, stirring frequently.
-
The chutney is finished cooking when it is thick and spreadable. It will keep for at least 2 weeks in the refrigerator.