Name: Peach Chutney
Ingredients: 6 1/2 lbs. peaches; 2 cup malt vinegar; 2 cup brown sugar; 1 cup dark raisins; 1 cup golden raisins; 1 Tbsp pickling salt; 3/4 cup finely chopped ginger; 1 Tbsp mustard seed; 2 medium oninons, finely chopped; 2 Tbsp celery seed; 1 hot banana pepper, seeded and finely chopped; 2 tsp garam masala (curry blend); 2 green peppers, finely chopped

Peach Chutney

Ingredients

6 1/2 lbs. peaches
2 cups malt vinegar
2 cups brown sugar
1 cup dark raisins
1 cup golden raisins
1 Tbsp pickling salt
3/4 cup finely chopped ginger
1 Tbsp mustard seed
2 medium oninons, finely chopped
2 Tbsp celery seed
1 hot banana pepper, seeded and finely chopped
2 tsps garam masala (curry blend)
2 green peppers, finely chopped

Instructions

(yield: about 12 cups). Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in a large stainless steel or enamel saucepan. Stir in sugar. Bring to a boil and cook, stirring frequently, until the peaches are tender, about 15 minutes. Add remaining ingredients. Boil over medium-high hea for about 45 minutes or until thick, stirring frequently. Ladle chutney into six hot, sterilised, pint (2 cup) preserving jars, leaving 1/2 headspace. Wipe rims clean. Seal according to manufacturer's directions. Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.