Peach Chutney


Course : Chutney
Serves: 6 pints
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Ingredients:


4 quarts fresh peaches peeled -- finely chopped

1 cup chopped onion

1 cup raisins

1 clove garlic

1 medium hot red pepper

3 cups firmly packed brown sugar

1/4 cup whole mustard seeds

2 tablespoons ground ginger

2 teaspoons salt

5 cups vinegar -- (5% acidity)
 

Preparation / Directions:


Combine all ingredients in a large Dutch oven; bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, 2 hours or until thickened, stirring often. Remove red pepper. Quickly spoon chutney into hot sterilized jars, leaving 1/4 inch headspace; cover at one with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.


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