Peach Chutney

Course : Chutney
Serves: 6 pints
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4 quarts fresh peaches peeled -- finely chopped
1 cup chopped onion
1 cup raisins
1 clove garlic
1 medium hot red pepper
3 cups firmly packed brown sugar
1/4 cup whole mustard seeds
2 tablespoons ground ginger
2 teaspoons salt
5 cups vinegar -- (5% acidity)

Preparation / Directions:

Combine all ingredients in a large Dutch oven; bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, 2 hours or until thickened, stirring often. Remove red pepper. Quickly spoon chutney into hot sterilized jars, leaving 1/4 inch headspace; cover at one with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.

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