Peach, Cherry And Poblano Chili Chutney - cooking recipe

Ingredients

4 cups dried peaches, chopped coarsely
2 1/2 cups cider vinegar
2 cups brown sugar
1 1/2 cups roasted poblano chiles
1 cup sweet dried cherries or 1 cup dried cranberries
1 cup chopped red onion
2 cinnamon sticks
2 1/2 teaspoons mustard seeds
1/2 tablespoon salt

Preparation

In a large kettle, combine cider vinegar and red onions and bring to a boil.
Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
Let cool, discard cinnamon and serve.
You can also cover and chill.
Refrigerate and use as needed.
Will keep for up to one month.