|Peaches and Wine | How divine!|
Once again I have tomatoes coming out of my ears, though this type I'm not particularly keen on, so I went to Ted's house down the road and he loaded me up with some goodies from his plants.
|Ted's Heirloom Tomatoes|
|Indigo Rose Heirloom Tomatoes|
The secret to good flavoured chutney is not just about ingredients, but having a good, long simmer for hours over a couple of days. Reducing the ingredients into a thick sweet mass prior to canning. Ideally simmering for at least half a day, then reheating prior to canning the following day should work best.
|After 8 hours looks gorgeous|
Use Summer Tomato|Peach chutney as a condiment with roast chicken, beef or pork. Slather the chutney on a cheese or vegetable baquette sandwich, or pour some over cream cheese. Serve with crackers for a simple snack with drinks.
2 cups each white and brown sugar
2 cups apple cider vinegar
2 cups red wine vinegar
2 cups balsamic vinegar
6 tbsp peeled fresh ginger, finely chopped
2 tsp sea salt
1 tsp ground pepper
2 tsp each of ground cumin, cardamon, coriander
1 dash of red chili pepper flakes
7-1/2 lbs tomatoes, chop into large pieces. Large tomatoes, remove skin and seeds prior to chop
2 large peaches, chopped
2 yellow onions, chopped
1 lb golden raisins
2 lemons, use zest and juice from both
In a large, heavy-bottomed pot, combine the sugars, vinegar, and spices. Bring mixture to a boil, stirring to dissolve sugar. Lower the heat, add tomatoes, onions, raisins, lemon zest and juice. Keep stirring. Add peaches after an hour. Cook, uncovered, over low heat for 6 hours, stirring occasionally. Turn off heat, and put lid on. In the morning slowly reheat, cook for an additional 2 hours then begin your canning process.
Store in sterile jars. Process jars in a water bath for 10 minutes after water begins to boil. Lift from water bath, let sit for 5 minutes then remove and cool.
Makes 12 8 oz jars