Island Spiced Peach Chutney

I was finishing up canning peaches in mid-August and decided to make a peach chutney.   One of our favourite chutneys is mango chutney.  Peaches are similar in texture and flavour to mangoes so I was sure the peach chutney would be equally good.  A chutney is a rich, smooth, mellow, sweet-sour condiment containing a mixture of spices and vegetables and/or fruits.  Chutneys originate from South Asian cuisine.  The texture can range from fine to coarse.  Like salsas, chutneys can be made fresh or home canned for a delightful addition in the pantry. 

I chose a peach chutney recipe that had two options for spices.  The first was an island blend consisting of cinnamon, nutmeg and cloves.  The second was the Calcutta (traditional) spice blend of curry powder, celery seed and mustard seed.  I chose the island blend to make a half batch of the chutney.  With cinnamon, nutmeg and cloves it was a guaranteed winner!

Island Spiced Peach Chutney
modified from:  Bernardin Complete Guide to Home Preserving, 2006. Pp. 89

3¼ lp prepared peaches
1 c malt vinegar
1 c lightly packed brown sugar
 ¼ c fresh gingerroot, chopped
1 medium onion, finely chopped
1 green pepper, seeded & finely chopped
½ hot banana pepper, seeded & finely chopped
¾ c golden raisins
¾ c Sultana raisins
½ tbsp pickling salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
pinch ground cloves

Combine peaches and vinegar in large stainless steel sauce pan.  Stir in sugar.  Bring to a boil and cook until peaches are tender.  Tie ginger in spice bag.  Add spice bag and remaining ingredients.  Return mixture to a boil.  Reduce to simmer.  Simmer until thick, about 45 minutes, stirring frequently.  Remove from heat.  discard spice bag.  Ladle into hot jars.  Adjust two piece metal snap lids (or Tattler reusable lids or glass inserts).  Screw bands on jars (adjust accordingly if not using metal snap lids).  Process for 500 ml for 10 minutes [15 minutes for L] in BWB canner at altitudes up to 1,000 feet above sea level.  At higher altitudes refer to altitude adjustment chart on Canning FYI page.  Remove from canner.  Adjust bands if using Tattler or glass inserts.  Allow to cool 24 hours.  Remove bands and test for seal.  Wash and dry bands and jars.  Label and store.

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