Peach Chutney

If you are a fan of chutney I think you will like this recipe. DH absolutely loves it especially paired with grilled pork tenderloin. If you like hot and spicy you can always add more jalapenos or substitute habanero peppers.

• Ready In: 2 hrs
• Yields: 7 half-pint jars

Ingredients

• 4  lbs  ripe firm  peaches
• 1 1⁄2 cups golden raisins
• 1  large onion, minced
• 1  yellow bell pepper, minced
• 2  jalapeno peppers, seeded and minced
• 1  garlic clove, minced
• 1⁄2 cup crystallized ginger, chopped
• 2  cups cider vinegar
• 3  cups brown sugar
• 1  teaspoon cinnamon
• 1  teaspoon salt
• 1  teaspoon  crushed dried red pepper flakes

Directions

1. Score an "x" on the bottom of the peaches and place in boiling water for 30 seconds.
2. Remove with a slotted spoon and immediately submerge in ice water.
3. Remove peelings and pits being sure to remove any of the "red" from the middle.
4. Dice into small chunks.
5. Combine all ingredients in large pot and bring to a simmer.
6. Simmer until thickened, about 1 hour.
7. While simmering prepare glass jars, lids and rings according the USDA guidelines for water bath canning.
8. Ladle hot chutney into jars leaving a 1/4" headspace.
9. Wipe rims and place seals on top and screw rings.
10. Process in water bath for 10 minutes.