6 ½ pounds peaches
1 cup dark raisins
2 cup lemon juice
1 cup golden raisins
2 cup brown sugar
1 tablespoon pickling salt
¾ cup finely chopped ginger
1 tablespoon mustard seed
1 teaspoon asafoetida
2 tablespoon celery seed
1 hot banana pepper, seeded and chopped
2 teaspoon garam masala (curry blend)
2 green peppers, finely chopped
Blanch, peel, and pit peaches.
Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar.
Bring to a boil and cook, stirring frequently until the peaches are tender (about 15 minutes).
15 minutes
Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.
45 minutes
Ladle chutney into six hot, sterilized, 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe rims clean and seal according to manufacturer's directions.
Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.
15 minutes