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Ingredients Jump to Instructions ↓

  1. Habanero Peach Chutney

  2. 1 tsp crushed habaneros

  3. 2 lbs. peaches, peeled, pitted and diced

  4. 2 cups white vinegar

  5. 1 1/4 cups light brown sugar

  6. 1/4 cup fresh lemon juice

  7. 1 onion, minced

  8. 1/2 cup raisins

  9. 2 tsp yellow mustard seeds

  10. 1 tsp grated fresh ginger

  11. 1 tsp dried cinnamon

  12. 1/4 tsp ground allspice

  13. Combine all ingredients and bring to a boil. Reduce heat and simmer

  14. uncovered, stirring occasionally, until the sauce is thick, 45

  15. minutes to 1 hour. Skim off any foam that forms. Let cool, reansfer

  16. to jars, refrigerate for up to 2 weeks.

  17. Notes: Forget the 1 tsp of habs above. I used a *lot* of habs and canned 12 pints of this stuff. You can puree it or eat it chunky.

  18. It's just great. You can use mangoes or papayas instead of peaches,

  19. or in addition.

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