Peach, Cherry and Poblano Chili Chutney

This recipe is from the Crow's Nest Restaurant in Santa Cruz, CA This is a great finishing touch for grilled lamb, pork or chicken!

• Ready In: 1 hr 15 mins
• Yields: 5 cups

Ingredients

• 4  cups  dried peaches, chopped coarsely
• 2 1⁄2 cups cider vinegar
• 2  cups brown sugar
• 1 1⁄2 cups  roasted poblano chiles
• 1  cup  sweet dried cherries or 1  cup dried cranberries
• 1  cup  chopped red onion
• 2  cinnamon sticks
• 2 1⁄2 teaspoons mustard seeds
• 1⁄2 tablespoon salt

Directions

1. In a large kettle, combine cider vinegar and red onions and bring to a boil.
2. Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
3. Let cool, discard cinnamon and serve.
4. You can also cover and chill.
5. Refrigerate and use as needed.
6. Will keep for up to one month.