Ingredients

• 4 pounds sliced peeled peaches
• 4 cups packed brown sugar
• 4 cups apple cider vinegar
• 1 cup raisins
• 5 ounces chopped preserved ginger
• 0.5 cups chopped onion
• 2 cloves garlic , minced
• 1.5 tablespoons chili powder
• 1 tablespoon mustard seed
• 1 teaspoon curry powder
• 0.25 cups pickling spice

Instructions

1. 1 Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
2. 2 Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
3. 3 Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving