8 pounds fresh ripe peaches
1 cup chopped raisins
1 cup chopped onions
1 large clove garlic, minced
3 pounds brown sugar
2 quarts vinegar
1/4 cup chili powder
1/4 cup mustard seed
2 tablespoons salt
1 cup crystallized ginger, finely minced
Scald, peel and pit peaches. Chop into small pieces. Place in
preserving kettle along with raisins, onions, garlic, brown sugar,
vinegar, chili powder, mustard seed, salt and ginger. Bring mixture
to boil while stirring. Cook slowly until chutney is brown and
thick, about 2 hours.
Pour into sterilized half pint jars. Leave 1/2 inch head space.
adjust lids. process in boiling water bath 10 minutes. Makes
about 6 pints.