Peach Onion Chutney

this is good with pork and chicken on the side, or in a nice cold meat sandwich

• Ready In: 1 hr
• Yields: 7 pints

Ingredients

• 6  cups  chopped peeled  peaches
• 2  medium onions, sliced thin
• 1 1⁄2 cups brown sugar (up to two cups if sweeter desired)
• 1 3⁄4 cups cider vinegar
• 1  lemon, seeded peeled and chopped fine fine in processor
• 2  tablespoons mustard seeds
• 2  teaspoons ground ginger
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 teaspoon allspice

Directions

1. Combine all ingredients into a stock pot, bring to a boil.
2. Reduce heat to low and simmer uncovered about one hour.
3. Stir as it thickens to prevent burning.
4. Pour into hot jars, leaving air space, cap and process for 10 minutes in water bath.
5. Or place in small containers and freeze.