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from the new Kerr canning book. It is not Spicy but ...

Peach Chutney

12 c (6 lbs) peeled, chopped peaches

1 C chopped onion

1 C chopped, crystalized ginger

1 clove garlic, minced

4 C brown suger

2 C raisins

2 T mustard seed

2 T chili powder

1 t salt

4 C cider vinegar (5% acidity)

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer, uncovered, about 2 to 2 1/2 hours or until deep brown and thick, stirring occasionally at the beginning of cooking and constantly at the end of cooking. Immediately fill hot pint jars, 1/2 inch head space. Process in BWB 10 min

Yeilds 7 pints