Peach Chutney - cooking recipe

Ingredients

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)

Preparation

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