My grandfather was an artist and friends and customers sometimes traded goods for art. I remember when 2 lugs of fresh peaches arrived at the house. My grandmother woke me at 6 AM and taught me how to can. For days, we canned peach parts & peach jams, then she introduced me to peach chutney. Sweet, hot, spicy, chunky.
I plan on making some East Indian inspired crock pot fare next week, so I thought I'd tweak a few things and make me some crock pot chutney while thinking about Yan. Because of the acid and sugar, this chutney should live for about 3 months, covered, in the fridge without needing to be canned.
This is fabulous! So good it is fit for a Ballywood slumdog millionaire - rich, hot, chunky, sweet & sour chutney.
Winner, Loser or Meh
Use a medium crock pot for this recipe. My medium crock pot is an old one, so it doesn't run as hot as newer models. Adjust cooking times if you use a newer and/or larger crock pot for this recipe.
See Tips: Peeling Peaches before starting.
- 6 large under ripe peaches, softball sized, peeled, pitted chopped into large chunks to yield 2 1/2 lbs
- 1 3/4 cups dried apricots, chopped, yield after chopping (each apricot cut into 6-8 pieces)
- 1 large white onion, diced
- 1 inch fresh ginger, peeled and grated
- 1 1/2 cups dark brown sugar, tightly packed
- 1 1/2 cups apple cider vinegar, (I use Braggs)
- 2 tsp powdered ginger
- 2 tsp powdered coriander
- 1 tsp salt
- 1/2 tsp powdered cumin
- 1/8 tsp red pepper flakes
- 1/4 cup dried cherries
- 1/4 cup raisins