Spicy Peach Chutney

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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4 pounds sliced peeled peaches
1 finger hot chile, sliced thin
2 cloves garlic, minced
1/2 cup chopped onion
5 oz. chopped preserved ginger
1/2 Tbsp. chile powder
1 Tbsp. mustard seed
1 tsp. curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
1/4 cup pickling spice


In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chile powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spices in a cheesecloth bag, and place it in the pot.

Bring the pot to a boil and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1-1/2 hours to get a good thick sauce. Stir frequently to prevent the sauce from scorching on the bottom.

Remove the spice bag, and ladle the chutney into hot sterilized jars. Wipe the rims with a clean moist cloth, then seal the jars with the lids and rings. Process them in a barely simmering water bath for about 10 minutes, or the time recommended by the local agricultural extension for your area. The water should cover the jars completely.

Recipe adapted from one found on AllRecipes.com.