PEACH CHUTNEY

Well it's been a while. Thats because I went into a culinary funk. My red pepper jelly didn't work out as I had planned it to. So I had to sulk for a little while. But I'm back and said jelly is being used regardless and tastes delicious on chicken roti amongst other things. It's more of a red pepper coulis with bits now. "The picture is me screaming at my jelly disaster."

The peach chutney is a recipe I pulled up from the Canadian living.com website and I had given it to a neighbor to try out. I heard no comments from hers going wrong so I attempted it myself. So here it is.

You will need:

2tsp vegetable oil

2 cups chopped onion

1 tbsp mustard seeds

1 tsp each ground ginger, cinnamon and salt

1/2 tsp each hot pepper flakes and pepper

8 cups sliced and peeled peaches

2 1/2 cups sugar

1 cup golden raisins

1 cup cider vinegar

In a large pot heat the oil and cook the onions and spices for about 5 minutes.

Add peaches, sugar, raisins and vinegar. Bring to a boil and then reduce heat to a medium simmer. Cook uncovered stirring often, until the chutney has reduced to about 8 cups and thick enough to mound on a spoon. The recipe states that this is done in an hour........... In reality it took 2.

Pour into four 2 cup sterilized canning jars,( I only got three 2 cup jars and one 1 cup jar, probably because I boiled it longer to make it thicker.) leaving a little head space. Seal with prepared discs and clean bands. The recipe also states that you should process the jars in boiling watter for 10 minutes. I find this step a waste of time and energy. I have never followed this last step when making pickles and I have never lost a single jar of anything to mold or nasty stuff. But it's up to you.