Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ½ pounds peaches
- 1 cup dark raisins
- 2 cup lemon juice
- 1 cup golden raisins
- 2 cup brown sugar
- 1 tablespoon pickling salt
- ¾ cup finely chopped ginger
- 1 tablespoon mustard seed
- 1 teaspoon asafoetida
- 2 tablespoon celery seed
- 1 hot banana pepper , seeded and chopped
- 2 teaspoon garam masala (curry blend)
- 2 green peppers, finely chopped
Directions
Blanch , peel, and pit peaches.
Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan . Stir in sugar.
Bring to a boil and cook, stirring frequently until the peaches are tender (about 15 minutes).
Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.
Ladle chutney into six hot, sterilized, 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe rims clean and seal according to manufacturer's directions.
Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.