First, for those who asked how much the peach chutney recipe makes, I’ve gone back and added it to that blog post but I get anywhere from 7-1/2 pints to 10 pints. It depends on how thick you cook down the chutney. And, for those who questioned the number of jalapenos, we like our food spicy but when I put 4 jalapenos in it, I hardly taste any spice at all. With 10, it’s about right for us but 10 is probably more than most would find comfortable.
Every time someone has come to the house this week, Vince has raved about the peach chutney and had them try it and so far, everyone has loved it and asked for a jar. I keep telling Vince that it’s a combination of flavors a lot of people may not like — the peach, the ginger, the jalapeno — but so far, everyone has loved it.
Saturday I made Blueberry Chutney and it’s as good as the peach. I’m putting some of it in half pints and will put a variety of those in baskets for Christmas gifts. I love giving and receiving homemade gifts!
Most of the ingredients are in here. Blueberries, cider vinegar, onions, ginger, mustard seed, nutmeg, cinnamon, salt, raisins, jalapeno.
Added the brown sugar and began simmering.
And it simmered and it simmered. And it smells so good!
And then it was put into jars and processed.
This recipe will give you about 2-1/2 to 3 pints, depending on how thick you cook the chutney down. I doubled the recipe and got 5-1/2 pints.
4 cups blueberries
1 onion, chopped
1-1/2 cups cider vinegar
3 tsp. mustard seeds
1-1/2 cups brown sugar
3 T. chopped or thinly sliced ginger
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. nutmeg
2 jalapeno peppers, thinly sliced (more or less to suit you tastes)
Add all ingredients to a large pot. Make sure the pot is large enough for the ingredients to simmer without boiling over. Simmer, stirring often til as thick as you’d like it. I simmer mine for about 1-1/2 hours.
Put into jars as you would for any canning procedure. Process in water bath for 10 minutes.