Peach Chutney

1. 1

   In large saucepan, boil vinegar and sugar 5 minutes.

2. 2

   Add remaining ingredients.

3. 3

   Cook slowly, uncovered, stirring occasionally, 20 to 30 minutes or until peaches are tender and chutney is thickened.

4. 4

   Spoon hot chutney into 5 or 6 clean, hot 1/2-pint jars, leaving 1/2-inch headspace.

5. 5

   Seal with lids. Process in boiling water bath 10 minutes.

6. 6

   (To peel peaches easily, dip into boiling water 1 minute, then quickly into cold water.

7. 7

   Slip off peel with paring knife.

8. 8

   Also, boiling water bath may be omitted if you spoon hot chutney into hot, sterilized jars and seal at once.)

9. 9

   Must be stored in refrigerator.

10. 10

    Will keep several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.