Recipes
From State Senator Gail Schwartz:
For nearly forty years, the fall has always brought such pleasure as I devoted time to canning the bounty of the Western Slope’s fruits and vegetables. In particular, each year I anticipate Christmas with a special gift of peach chutney for my friends, family, and teachers. I’d like to share my favorite recipe with you so that others might enjoy this special chutney. This is a great way to celebrate the launch of Colorado’s Cottage Food Law!
PEACH CHUTNEY
Yield: 6 quarts
1-quart cider vinegar
5 pounds sugar
1 pound cucumbers, peeled in small chunks
1 pound onions, chopped
2 pounds green peppers, chopped
10 pounds peaches, peeled, pitted, sliced
20 ounces canned tomatoes
2 tablespoons curry powder
2 tablespoons ground all spice
2 tablespoons ground ginger
1 & ½ tablespoons turmeric
1 & ½ pound crystallized ginger
5 ounces slivered almonds
1 pound golden raisins
10 ounces green tomato relish (difficult to find, OK to skip)
In a 12-quart heavy kettle combine vinegar and sugar. Bring to a boil. Add cucumbers, lemons, onions, green peppers, peaches, tomatoes, all spice, curry, ground ginger, and turmeric. Mix well. Return to a boil. Reduce heat and simmer uncovered for 3 hours, stirring occasionally. Add crystallized ginger, nuts, raisins, and relish. Cook for 30 minutes, stirring frequently to prevent mixture from sticking. Remove from heat. Pour into 12 sterilized pint jars with double lids. Because of high altitude, simmer most of the day, with regular stirring to avoid scorching.
For nearly forty years, the fall has always brought such pleasure as I devoted time to canning the bounty of the Western Slope’s fruits and vegetables. In particular, each year I anticipate Christmas with a special gift of peach chutney for my friends, family, and teachers. I’d like to share my favorite recipe with you so that others might enjoy this special chutney. This is a great way to celebrate the launch of Colorado’s Cottage Food Law!
PEACH CHUTNEY
Yield: 6 quarts
1-quart cider vinegar
5 pounds sugar
1 pound cucumbers, peeled in small chunks
1 pound onions, chopped
2 pounds green peppers, chopped
10 pounds peaches, peeled, pitted, sliced
20 ounces canned tomatoes
2 tablespoons curry powder
2 tablespoons ground all spice
2 tablespoons ground ginger
1 & ½ tablespoons turmeric
1 & ½ pound crystallized ginger
5 ounces slivered almonds
1 pound golden raisins
10 ounces green tomato relish (difficult to find, OK to skip)
In a 12-quart heavy kettle combine vinegar and sugar. Bring to a boil. Add cucumbers, lemons, onions, green peppers, peaches, tomatoes, all spice, curry, ground ginger, and turmeric. Mix well. Return to a boil. Reduce heat and simmer uncovered for 3 hours, stirring occasionally. Add crystallized ginger, nuts, raisins, and relish. Cook for 30 minutes, stirring frequently to prevent mixture from sticking. Remove from heat. Pour into 12 sterilized pint jars with double lids. Because of high altitude, simmer most of the day, with regular stirring to avoid scorching.
