Chutney is a piquant companion to cream cheese on a cracker, a grilled cheese sandwich, thin slices of firm cheese, such as Gouda, Jarslberg or Cheddar, and ham, pork or poultry, hot or cold.
- Portion size 2 servings
- Credits : Canadian Living Magazine: August 2004
Ingredients
Method
Scrub orange; cut out stem and blossom ends and any blemishes. Cut in half lengthwise; cut crosswise into thin slices, discarding any seeds.
In large Dutch oven, bring orange and water to boil; reduce heat to low, cover and simmer until rind is almost mushy and water is almost evaporated, about 15 minutes.
Add peaches, sugar, onions, garlic, red pepper, raisins, mustard seeds, salt, cloves, cinamon, ginger and curry paste. Pour in vinegar, stirring to combine; bring to boil over high heat. Reduce heat to medium; simmer, stirring often, until reduced to 8 cups (2 L) and thick enough to mound on spoon, about 1 hour.
Pour into eight 1-cup (250 mL) hot canning jars, leaving 1/2-inch (1 cm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 20 mg
- Protein trace
- Calories 27.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 7 g
%RDI
- Iron 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 5.0
