Chutney originated in Eastern India. Chutneys can consist of a variety of ingredients such as cilantro, coconut, onion and chopped fruit. Fruit chutney contains a sweet and spicy blend of flavors. Peach chutney combines seasonings and spices to create a condiment that can serve well as a dip or pair with a variety of dishes. Chutney contains a low pH, which prevents spoilage and makes it suitable for canning. Preserving chutney in cans allows you to enjoy it for 12 months or longer.
Instructions
1. Select ripe and mature peaches that are free of bruises. Avoid beaches that are rock hard or mushy because they can affect the flavor of the chutney.
2. Place the canning jars and lids into a pot of boiling water. Sanitize the jars for 10 minutes in the water and sanitize the lids for five minutes.
3. Rinse the peaches under cold running water to clean them.
4. Fill a large pot with water and bring it to a boil. Dip the peaches in the boiling water for 60 seconds and then immediately place them into a large bowl filled with ice water. Allow the peaches to cool in the ice water for five minutes.
5. Slide the peach skin off carefully. Peel any remaining skin with a knife or vegetable peeler.
6. Slice the peaches into quarters or halves. Remove the pits and any brown spots. Place the sliced peaches into a bowl.
7. Smash the peaches with a potato masher. Sprinkle 1/4 cup of lemon juice over the peaches to prevent them from turning brown. Stir the peaches to coat them evenly with the lemon juice.
8. Pour the apple cider vinegar into a bowl with the peaches. Add the brown sugar, mustard seed, ginger, cumin, coriander, cinnamon, cayenne pepper gloves and garlic paste. Stir the dry ingredients to mix them together.
9. Add one finely chopped onion and 1 cup of raisins to the mixture. Stir until they are evenly distributed.
10. Pour the chutney into a cooking pot large enough to hold the mixture. Simmer the chutney for up to 90 minutes or until it thickens to the desired consistency. The chutney will continue to thicken once it cools.
11. Ladle the chutney into the canning jars. Wipe the rims to remove any lingering chutney and then place the lids and screw rings onto the canning jars.
12. Place the chutney jars into a water bath canner. Cover the canning jars with 1 inch of boiling water. Boil the jars for 15 minutes at altitudes between 0 and 1,000-feet, 20 minutes for altitudes between 1,001 and 6,000-feet and 25 minutes for altitudes above 25-feet.
13. Remove the water bath canner from the stove top. Lift the chutney jars out with jar tongs and place them away from drafts. Avoid letting the jars touch each other so that they cool evenly.
14. Press on the lids to ensure that they sealed properly. If the lids pop up and down or you hear a clicking noise, store these jars in the refrigerator and use them within a week. Store sealed chutney jars in a dark and cool location.
Tags: canning jars, boiling water, chutney jars, minutes altitudes, 000-feet minutes, 000-feet minutes altitudes