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Texas Peach Chutney

Yield 14 half pints


  • 6 1/2 pounds (about 26) firm, ripe medium peaches, peeled and sliced
  • 2 (16-ounce) packages dark brown sugar
  • 2 cups cider vinegar
  • 5 medium cooking apples, peeled, cored, and diced
  • 2 pounds raisins
  • 1/2 cup grated onion
  • Grated rind and juice of 2 lemons
  • 3 tablespoons ground ginger
  • 2 tablespoons mustard seeds
  • 2 tablespoons paprika
  • 2 tablespoons ground cumin
  • 1 tablespoon plus 1 1/2 teaspoons salt

How to Make It

  1. Combine sliced peaches, brown sugar, and vinegar in a stainless steel stockpot. Cook over medium heat, stirring occasionally, until peaches are tender but still retain their shape. Set aside.

  2. Combine apples and remaining ingredients in a large stainless steel stockpot. Cook over low heat, stirring constantly, until thoroughly blended. Stir in reserved peach mixture; cook over medium heat, stirring frequently, 5 minutes or until thoroughly heated.

  3. Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

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