Peachy Chutney - cooking recipe

Ingredients

1 medium onion, chopped
1 clove minced garlic
1 c. seedless raisins, chopped
2 Tbsp. mustard seed
2 Tbsp. chili powder
1 c. crystallized ginger, chopped
8 lb. peeled and chopped peaches
1 tsp. salt
1 qt. vinegar
2 1/4 c. dark brown sugar

Preparation

Combine all ingredients in Dutch oven.
Bring to a boil and simmer uncovered for 1 hour and 15 minutes or until mixture is thickened and deep brown.
Pour into hot canning jars, leaving 1/2-inch space at top.
Remove air bubbles.
Process for 10 minutes in boiling water.
Remove jars from water and let cool, 12 to 24 hours.
Yields 6 pint jars.