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Spicy Peach Chutney recipe

6 servings

Ingredients:

4 pounds sliced peeled peaches

1 cup raisins

2 cloves garlic, minced

1/2 cup chopped onion

5 ounces chopped preserved ginger

1 1/2 tablespoons chili powder

1 tablespoon mustard seed

1 teaspoon curry powder

4 cups packed brown sugar

4 cups apple cider vinegar

1/4 cup pickling spice

Instructions:

In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar.

Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring 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 scorching on the bottom.

Remove the spice bag, and ladle into hot sterilized jars.

Wipe the rims with a clean moist cloth.

Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area.

The water should cover the jars completely.