Makes about 5 pints
• 4 lbs. peaches
• 1 lb. brown sugar
• 10 oz. raisins
• 2 lbs. onions, minced or ground
• 2 cups cider vinegar
• 2 oz. peeled and finely chopped fresh ginger (about ⅓ cup)
• 1 Tbs. chili powder
• 2 Tbs. whole mustard seeds
• 1 Tbs. salt
• grated rind and juice of 1 lemon
• grated rind and juice of 1 orange
• ¼ tsp. cayenne pepper
• ½ tsp. cinnamon
1. Peel and remove the pits from the peaches and cut them into smallish bits—but don’t chop them. Combine all the ingredients in a large enameled pot and simmer gently, stirring often, until quite thick. This could take over an hour.
2. Spoon the boiling hot chutney into hot, sterilized jars, leaving ¼ inch of headroom, and seal.
