Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 qt Finely chopped, peeled,
Pitted peaches -- or pears*
1 c Raisins
1 c Chopped onion --
(about 1 medium)
2 c To 3 cups brown sugar
1/4 c Mustard seed
2 tb Ginger
2 ts Salt
1 Garlic clove, minced
(optional)
1 Hot Red pepper --
-finely chopped
5 c Vinegar

* (about 20 medium)

Combine all ingredients in a large saucepot. Cook slowly until thick,
about 40 minutes. Stir frequently to prevent sticking. Ladle hot
chutney into hot jars, leaving 1/4-inch headspace. Adjust two-piece
caps. Process 10 minutes in a boiling-water canner. Yield: about 7
pints.

Recipe Variation: For a milder chutney, remove seeds from hot pepper.

Note: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned.

Typed for you by Marjorie Scofield 6/23/95

Recipe By : from Harrison Daily Times, June 20, 1995

From: Marjorie Scofield Date: 06-24-95 (03:23) (159)
Fido: Cooking

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