Title: Ellen's Peach Chutney
Categories: Veg01
Yield: 20 servings

3 c Dark brown sugar
2 c Cider vinegar
2 tb Chili powder
1 tb Salt
2 tb Mustard seed
1 Onion; thinly sliced
1 c Crystallized ginger; snipped
-in sm. pc.
5 lb Ripe peaches

In a large kettle, mix together the sugar and the vinegar and bring to a
boiling point. Stir until sugar is dissolved. Add remaining ingredients
except peaches and mix well.

To peel peaches, drop into a kettle of boiling water for 1 minute. Drain in
a colander. Slip off skins. Halve, remove pits, chop coarsely. Stir into
pot with other ingredients.

Simmer over low heat until thickened, about 1 hour, stirring frequently and
gently. Fill hot sterilized jars. Water process for 15 minutes. Remove jars
from hot water and cool on rack. Check seals, label promptly.

Recipe by: The Cook's Garden Cookbook

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