Peach, Cherry And Poblano Chili Chutney

• 4 cups dried peaches, chopped coarsely
• 2 1/2 cups cider vinegar
• 2 cups brown sugar
• 1 1/2 cups roasted poblano chiles
• 1 cup sweet dried cherries or 1 cup dried cranberries
• 1 cup chopped red onion
• 2 cinnamon sticks
• 2 1/2 teaspoons mustard seeds
• 1/2 tablespoon salt

1. In a large kettle, combine cider vinegar and red onions and bring to a boil.
2. Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
3. Let cool, discard cinnamon and serve.
4. You can also cover and chill.
5. Refrigerate and use as needed.
6. Will keep for up to one month.

peaches, cider vinegar, brown sugar, chiles, sweet dried cherries, red onion, cinnamon sticks, mustard seeds, salt

Taken from www.food.com/recipe/peach-cherry-and-poblano-chili-chutney-240154 (may not work)