Peach Chutney

• 3 c. brown sugar, firmly packed
• 3 c. chopped onion (approximately 2 large)
• 2 c. chopped green pepper (approximately 2 large)
• 1 1/2 c. raisins
• 1/3 c. fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• 1 (3 oz.) can diced green chili peppers, drained
• 2 1/2 c. cider vinegar
• 1 Tbsp. mustard seed
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. salt
• 4 lb. fresh peaches (approximately 10 large)

1. Place brown sugar, onion, green pepper, raisins, ginger, garlic, chili peppers, vinegar, mustard seed and cayenne pepper and salt in a large saucepan.
2. Bring to a boil; reduce heat and cook over medium heat 30 minutes, stirring occasionally.
3. While this is cooking, bring large saucepan of water to boil.
4. Add 3 or 4 peaches at a time.
5. Boil until skin loosens (1 minute).
6. Place in cold water to cool.
7. Peel, pit and slice into thin pieces.
8. Add peaches to cooked mixture and cook 1 hour and 30 minutes more over medium heat.
9. Stir to prevent sticking until mixture thickens. Pour into hot pint jars and process 10 minutes.
10. Makes 4 pints. Good with meats or can be used as appetizers with cream cheese and crackers.

brown sugar, onion, green pepper, raisins, fresh ginger, garlic, green chili peppers, cider vinegar, cayenne pepper, salt, fresh peaches

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453480 (may not work)