Recipe: Peach Chutney

Title: Peach Chutney
Categories: Conserves, Fruits, Karen's
Yield: 6 servings

3 lb Peeled, pitted peaches
-- cut into small chunks
3/4 c White or cider vinegar
3 c Water
1 lb Brown and/or white sugar
1 Head of garlic
8 sl Crystallized ginger
4 Red chilie peppers, fresh
1 ts Salt
1 ts Ground cumin
1 ts Ground coriander
1 ts Ground cloves

Put peaches, vinegar and water into a pot and bring to a boil. Add
sugar and continue to cook.

Meanwhile, separate and peel garlic cloves. Remove stems from chilie
peppers (and seeds as well, if a mild chutney is desired). Mince
garlic, chilies, and ginger, then add them to peach mixture.

Stir in remaining ingredients and cook until mixture is thick and
reduced to about 6 cups. Stir often, and reduce heat if necessary to
prevent burning.

Preserve his chutney at your own risk, I have no idea if the
proportions given are safe for home canning! Me, I'll just keep it
in the 'fridge since it's likely to be consumed within a couple of
weeks. :-)

Recipe by Karen Mintzias