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Gail’s Peach Chutney Recipe

Blog    On August 14, 2016

For more than 40 years, summer has always brought such great joy, as my family and I have devoted time to preserving the bounty of Western Slope fruits and vegetables. I’d like to share this special peach chutney recipe with you, as it is one of my cherished recipes (and I most likely will not have time to make it this year!). I hope that you enjoy preparing it and sharing as a gift with your family and friends. Be sure to support your local farmers in sourcing the ingredients for this recipe, and as a result of my Colorado Cottage Food Law you can label it and sell it at your local farmer’s market or CSA!

Peach Chutney

Courtesy of Gail Schwartz

Yield: 6 quarts

1 quart cider vinegar

5 pounds sugar

1 pound cucumbers, peeled and seeded, then cut into small chunks

1 pound lemons, seeded, and chopped

1 pound onions, chopped

2 pounds green peppers, seeded and chopped

10 pounds Western Slope peaches, peeled, pitted, and sliced

20 ounces canned tomatoes

2 tablespoon curry powder

2 tablespoon ground allspice

2 tablespoon ground ginger

1 ½ tablespoon turmeric

1 ½ pounds crystalized ginger, chopped

5 ounces slivered almonds

1 pound golden raisins

In a 12-quart heavy pot, combine vinegar and sugar. Bring to a boil. Add cucumbers, lemons, onions, green peppers, peaches, tomatoes, curry, allspice, ground ginger, and turmeric. Mix well, and return to boil. Reduce heat and simmer uncovered for 3 hours or until tender, stirring occasionally*. Add crystalized ginger, almonds, and raisons. Cook for 30 minutes, stirring frequently to prevent mixture from sticking. Remove from heat. Pour mixture into 12 sterilized pint jars with double lids. Enjoy!

*If preparing in high altitude, simmer most of the day, stirring regularly to avoid scorching.

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