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"Exotic" Peach Chutney (yield: about 12 cups)

6 1/2 lbs. peaches 1 cup dark raisins

2 cups malt vinegar 1 cup golden raisins

2 cups brown sugar 1 Tbsp. pickling salt

3/4 cup finely chopped ginger 1 Tbsp. mustard seed

2 medium oninons, finely chopped 2 Tbsp. celery seed

1 hot banana pepper, seeded and 2 tsp. garam masala

finely chopped (curry blend)

2 green peppers, finely chopped

1. Blanch, peel and pit peaches. Coarsely chop peaches and combine

with vinegar in a large stainless steel or enamel saucepan. Stir

in sugar. Bring to a boil and cook, stirring frequently, until the

peaches are tender, about 15 minutes.

2. Add remaining ingredients. Boil over medium-high hea for about 45

minutes or until thick, stirring frequently.

3. Ladle chutney into six hot, sterilised, pint (2 cup) preserving

jars, leaving 1/2 headspace. Wipe rims clean. Seal according to

manufacturer's directions. Process for 15 minutes in a boiling

water bath.

4. Allow chutney to mature for at least one month before using.