Cookbook:Peach Chutney

This is great served with pork chops or curry.

Ingredients

 * 6 ½ pounds peaches
 * 1 cup dark raisins
 * 2 cup lemon juice
 * 1 cup golden raisins
 * 2 cup brown sugar
 * 1 tablespoon pickling salt
 * ¾ cup finely chopped ginger
 * 1 tablespoon mustard seed
 * 1 teaspoon asafoetida
 * 2 tablespoon celery seed
 * 1 hot banana pepper, seeded and chopped
 * 2 teaspoon garam masala (curry blend)
 * 2 green peppers, finely chopped

Procedure

 * 1) Blanch, peel, and pit peaches.
 * 2) Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar.
 * 3) Bring to a boil and cook, stirring frequently until the peaches are tender (about 15 minutes).
 * 4) Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.
 * 5) Ladle chutney into six hot, sterilized, 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe rims clean and seal according to manufacturer's directions.
 * 6) Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using.