Denver Green Chili



Recipe of the Week - 5/4/08

Peach Green Chile Chutney

This is easy to make and spicey. I would serve it with pork chops
or as an accent for various stews, meats, and rice dishes.

I made it with Dynamite green chiles, and it had a real punch. I
did not use any cayenne. You can add cayenne to taste during
the simmering stage to bump up the heat. I might experiment
with using a very mild green chiles next time.

This makes a lot for a spicey condiment. I would cut the recipe
in half if you are just trying this or use this kind of accent only on
rare occasions.

Ingredients:
1/2 cup chopped green peppers
1/2 cup chopped onion
1/2 cup diced green chiles
1/4 tsp cayenne (optional)
1/2 lime or lemon, chopped finely (with about 1 tbsp juice)
1 clove garlic
2 cups sugar
1 cup brown sugar
1 cup white vinegar
1 cup golden raisins (regular will do)
1/2 tsp dry mustard
1/2 tsp salt
1 tsp ground allspice
1 1/2 tsp ground ginger
4 lbs peaches, peeled, pitted and chopped
   (about 6 cups)

Preparation:

1. Combine all ingredients except peaches and bring to a boil.

2. Add peaches and simmer 1 1/2 hours.

3. Pack into pint jars (hot jars) and seal. Process in bath for 10 minutes.
(This is assuming you are canning your chutney. For more on this canning
process, see http://www.ext.vt.edu/pubs/foods/348-594/348-594.html )

Preparation time: 30 minutes
Cooking time: 1 1/2 hours
Makes: about 6 cups


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Anita

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