Peach Raisin Chutney

I found this recipe in a Canadian Living magazine a few years ago and have made it a couple of times. Becka asked me to make it again as it is a favourite of hers. Thank goodness Canadian Living has an excellent recipe collection on the web. If I had only one magazine subscription, it would be for this one. The recipes are not too fancy, but are trendy and tasty. I have copied and pasted from the site.

Chutneys add the spice of life to cold meats, and their sweet and sour edges are rounded off nicely with cheese, especially a cream cheese or a buttery Jarlsberg.

Ingredients

• 8 cups (2 L) Sliced peeled peaches (3-1/2 lb/1.75 kg) • 2 cups (500 mL) Packed brown sugar • 2 cups (500 mL) Chopped onions • 2 cups (500 mL) Raisins • 2 cups (500 mL) Cider vinegar • 1/2 cup (125 mL) Diced sweet red pepper • 2 tsp (10 mL) Mustard seeds • 1 tsp (5 mL) Salt • 1/2 tsp (2 mL) Each turmeric, cinnamon, curry powder, ground cumin and coriander • Pinch cayenne pepper

Preparation

In large heavy nonaluminum pot, combine peaches, sugar, onions, raisins, vinegar, red pepper, mustard seeds, salt, turmeric, cinnamon, curry powder, cumin, coriander and cayenne; bring to boil. Reduce heat to medium; simmer, stirring often, for 1 hour or until thickened and toffee-brown in colour. Remove from heat. Pour into eight 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 10 minutes. Let cool.

Nutritional information

Per tbsp (15 mL): about 30 calories; trace protein; 0 g fat; 7 g carbohydrate.