Title: Peach Chutney
Categories: Preserves, Fruits
Yield: 4 Servings

3 lb Peaches, firm
Vinegar-water:
-(1 qt water plus 1 tb
-vinegar)
1 c Packed brown sugar
3/4 c Seedless raisins
3/4 c Honey
3/4 c Distilled White Vinegar
1/4 ts Mace
6 Whole cloves
1 Cinnamon stick, broken up

Pour boiling water over peaches; let stand until skins can be easily
removed. Dip in cold water, peel. Remove pits and red fibers; cut into
chunks. Place immediately in vinegar-water to prevent browning. In saucepan
combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in
cheesecloth bag. Drain peaches; add to syrup. Simmer 1 hour, stirring
occasionally. Remove spice bag Continue simmering while quickly packing one
clean hot jar at a time. Fill to within 1/2 inch of top making sure syrup
covers fruit; Seal each jar at once. Process 5 minutes in boiling-water
bath. Makes 4-5 half pints.

Source: The back of a Hienze Vinegar Label Found by Fran McGee

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini