Spiced Peach Chutney with Raisins and Ginger

1. 1

   Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Tie the pickling spice in a cheesecloth bag and add it to the pot.

2. 2

   Bring to a boil, then cook over medium heat, uncovered, until the mixture reaches your preferred thickness. It will take about 1 1/2 hours to achieve a good thick chutney. Stir often to prevent scorching on the bottom.

3. 3

   Remove the spice bag and ladle the chutney into hot sterilized jars. Wipe the rims with a clean, damp cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or for the time advised by your local extension for your area. Ensure the water fully covers the jars.

4. 4

   Remove the jars from the stockpot and let them rest, spaced several inches apart, for 12 to 24 hours. Press the center of each lid to confirm it does not move up or down. Remove the rings for storage and store in a cool, dark place.

• Calories 48.98 kcal Low Source
• Protein 0.35 g Low Source
• Carbs 12.2 g Moderate
• Total Fat 0.03 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 0.5 mg Low Source
• Fiber 0.36 g Low Source
• Sugar 10.52 g High
• Added Sugar 0.0 g Low Source
• Calcium 11.5 mg Low Source
• Iron 0.16 mg Low Source
• Potassium 45.49 mg Low Source
• Vitamin A 0.08 mcg_rae Low Source
• Vitamin C 1.23 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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