Peach Or Nectarine Chutney

• 5 pounds yellow peaches or nectarines, peeled and cut into 1/2-inch cubes
• 3 cups organic or turbinado sugar
• 2 cups apple-cider vinegar
• 3/4 cup raisins
• 1 cup chopped Vidalia onion
• 1 sweet banana pepper or 1/2 yellow bell pepper, diced
• 2 or 3 fresh green jalapenos, diced, or adjust to taste
• 2 cloves garlic, minced
• 2 tablespoons grated fresh ginger root
• 2 teaspoons freshly grated turmeric, or 1/2 teaspoon ground
• 4 tablespoons mustard seeds
• 1 teaspoon garam masala (a ground spice mixture containing pepper, cloves, cinnamon, cardamom, coriander, nutmeg, cumin, and star anise)
• 2 teaspoons Darjeeling tea (or 4 tea bags)

1. 1. Combine all the ingredients in a deep pot, and bring to a boil. Moderate the heat, and reduce for as long as an hour, until all the excess liquid boils away and what remains is thick and jamlike in texture. Be sure to taste the chutney at several points, and adjust the seasonings to your preference. Chutney should be deeply flavored and complex, with at least a bit of spicy heat. If you like the bright taste of green chilies, add more minced jalapenos during the last 10 minutes of cooking.
2. 2. Ladle the hot chutney into four prepared pint jars, leaving 1/4 inch headspace. Seal, and process in a boiling-water bath for 10 minutes. Allow to cure for a month before eating.

peaches, turbinado sugar, applecider vinegar, raisins, vidalia onion, sweet banana pepper, green jalapeufos, garlic, ginger root, freshly grated turmeric, mustard seeds, garam masala, darjeeling tea

Taken from www.epicurious.com/recipes/food/views/peach-or-nectarine-chutney-51190820 (may not work)