Texas Peach Chutney

• 6 1/2 pounds (about 26) firm, ripe medium peaches, peeled and sliced
• 2 (16-ounce) packages dark brown sugar
• 2 cups cider vinegar
• 5 medium cooking apples, peeled, cored, and diced
• 2 pounds raisins
• 1/2 cup grated onion
• Grated rind and juice of 2 lemons
• 3 tablespoons ground ginger
• 2 tablespoons mustard seeds
• 2 tablespoons paprika
• 2 tablespoons ground cumin
• 1 tablespoon plus 1 1/2 teaspoons salt

1. Combine sliced peaches, brown sugar, and vinegar in a stainless steel stockpot. Cook over medium heat, stirring occasionally, until peaches are tender but still retain their shape. Set aside.
2. Combine apples and remaining ingredients in a large stainless steel stockpot. Cook over low heat, stirring constantly, until thoroughly blended. Stir in reserved peach mixture; cook over medium heat, stirring frequently, 5 minutes or until thoroughly heated.
3. Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

firm, brown sugar, cider vinegar, cooking apples, raisins, onion, lemons, ground ginger, mustard seeds, paprika, ground cumin, salt

Taken from www.myrecipes.com/recipe/texas-peach-chutney (may not work)