Peach Chutney

Dena is local food.  She has worked in many coop and CSAs (she worked at this one in the beginning), shops at the Farmers Market and has cooked all of her life.  Last Wednesday, she taught a Local Organic Meals on a Budget class last week on food preservation and shared refrigerator pickles and this peach chutney recipe. It has helped me this week with the peaches in the CSA share. This makes quite a few canning jars so you can divide the recipe to the quantity that you have of peaches.  You can also buy more peaches by emailing Dena at shares@beneficialfarm.com by the end of today.

Amy Hetager, CSA Blogger

Apricot Chutney

From Dena Aquilina 

Simmer for 20-30 minutes, stirring occasionally:

8 generous cups pitted apricots (or peaches)

2 lb brown sugar (or 2 c fructose, or 1 ½ c xylitol) (adjust to taste at end)

4 oz thinly sliced ginger

2 ½ c cider vinegar

Then add:

4-6 c pitted apricots, chopped peaches, mangos, or plums

2-3 T hot chile caribe

4-6 cloves garlic, sliced

2 t salt

1 red bell pepper, diced

1 onion, diced

1 ½ lb dried fruit (raisins, cranberries, cherries or chopped pears, pineapple, peaches, or mangos)

2-3 T garam masala

Simmer for 20-30 minutes, stirring more frequently

Add ½ cup lime juice, process in boiling water bath for 27 minutes in Santa Fe

Garam masala (Authentic curry powder)

In blender or a coffee grinder, add the following spices:

2T black peppercorns

2T coriander seeds,

1 ½ T caraway seeds

½ T cloves

Seeds from 20 cardamoms

½ T ground cinnamon

Save for curry or add to this recipe.

 

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