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Habanero Peach Chutney

1 tsp crushed habaneros

2 lbs. peaches, peeled, pitted and diced

2 cups white vinegar

1 1/4 cups light brown sugar

1/4 cup fresh lemon juice

1 onion, minced

1/2 cup raisins

2 tsp yellow mustard seeds

1 tsp grated fresh ginger

1 tsp dried cinnamon

1/4 tsp ground allspice

Combine all ingredients and bring to a boil. Reduce heat and simmer

uncovered, stirring occasionally, until the sauce is thick, 45

minutes to 1 hour. Skim off any foam that forms. Let cool, reansfer

to jars, refrigerate for up to 2 weeks.

Notes: Forget the 1 tsp of habs above. I used a *lot* of habs and

canned 12 pints of this stuff. You can puree it or eat it chunky.

It's just great. You can use mangoes or papayas instead of peaches,

or in addition.