Peach Chutney
This peach chutney is a sweet, sharp preserve built to sit alongside pork chops or curry. Two kinds of raisins add chew and depth, while fresh ginger, mustard seed, celery seed and garam masala give the fruit a savory edge. Hot banana pepper adds a little heat, and the lemon juice keeps the sugar in check. Jarred and aged for a month, it makes a useful pantry shelf staple.
Instructions
Blanch the peaches briefly, then peel them and remove the pits.
Chop the peaches coarsely and put them in a large stainless steel or enamel saucepan with the lemon juice. Stir in the brown sugar.
Bring the pot to a boil and cook, stirring often, until the peaches are tender, which takes about 15 minutes.
Add the remaining ingredients. Boil over medium-high heat for about 45 minutes, stirring often, until the chutney is thick.
Ladle the hot chutney into six sterilized 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe the rims clean and seal the jars following the jar maker's directions.
Process the jars in a boiling water bath for 15 minutes. Store the chutney for at least one month before opening so the flavors can mature.
Make it personal.
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