Sunday, 9 September 2007

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.


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


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.

1 comment:

Anonymous said...

I made this and yum! I used saffron instead of turmeric (I used all my turmeric staining some wood beads it would appear - oops!) and a very healthy pinch (or a few) of cayenne.