Peach Chutney

[Guest guest]

Peach Chutney

 

3 lbs. peeled, pitted peaches, cut into small chunks

3/4 cup white or cider vinegar

3 cups water

1 lb. brown and/or white sugar

1 head of garlic

8 slices crystallized ginger

4 red chilie peppers, fresh

1 tsp. salt

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground cloves

 

Put peaches, vinegar and water into a pot and bring to

a boil. Add sugar and continue to cook. Meanwhile,

separate and peel garlic cloves. Remove stems from

chilie peppers (and seeds as well, if a mild chutney

is desired). Mince garlic, chilies, and ginger, then

add them to peach mixture. Stir in remaining

ingredients and cook until mixture is thick and

reduced to about 6 cups. Stir often, and reduce heat

if necessary to prevent burning.

 

 

 

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