Peach Chutney

6 1/2 pounds (3 kg) peaches (about 20)
2 cups (500 mL) malt vinegar
2 cups (500 mL) packed brown sugar
3/4 cup (175 mL) fresh ginger, peeled and chopped fine
2 medium onions, chopped fine
2 green bell peppers, seeded and chopped fine
1 hot banana pepper, seeded and chopped fine
1 cup (250 mL) dark raisins
1 cup (250 mL) golden raisins
1 tablespoon (15 mL) pickling salt
1 tablespoon (15 mL) mustard seed
2 tablespoons (30 mL) celery seed
2 teaspoons (10 mL) garam masala

With its garam masala and fresh ginger, this sweet but not-too-hot
chutney falls on the East Indian end of the flavor scale.

Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in large stainless steel or enamel saucepan. Stir in brown sugar. Bring to a boil and cook, stirring frequently, until peaches are tender, about 15 minutes.

Add ginger, onions, green bell and banana peppers, dark and golden raisins, pickling salt, mustard seed, celery seed and garam masala. Return mixture to a boil. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.

Ladle chutney into 6 hot clean pint (500 mL) jars leaving 1/2-inch (1 cm) headspace. Wipe rims clean. Seal according to manufacturer's directions. Process for 10 minutes in boiling water bath.

Makes about 12 cups (3 L).

Approximate nutritional analysis for each 1-tablespoon (15 mL) serving: 21 calories,0.2 g protein, 0 g fat, 5.4 g carbohydrate.

TIP: Garam masala is a blend (which may contain up to 12 spices) of dry-roasted ground spices that can be purchased in Indian markets and in most supermarkets.