PEACH CHUTNEY

Yield 3-4 Cups

    1-1/2    cups    brown sugar
    1    cup    cider vinegar or white wine vinegar
    1        large onion, chopped (about 2 cups)
    1/2    cup    sultanas (golden raisins) or raisins
    2    tsp    yellow mustard seeds
    1-inch    knob    fresh ginger, grated
    1-1/2    tsp    cumin powder
    1    tsp    cinnamon
    1/4    tsp    ground allspice
    1/2    tsp    crushed red pepper
    1        green Pippin apple, cored and coarsely chopped
1- 1/2    lbs    firm peaches, not peeled, coarsely chopped

MIx all ingredients except peaches in a heavy pot and cook over medium-high heat until onions are translucent and volume of liquid has reduced by 1/3. Add peaches and cook over high heat, stirring constantly until peaches take on a glistening, translucent appearance. Hot pack like preserves in small sterilized jars, or wait until cool and pack in a plastic tub to store in refrigerator.

ON AIR: 8/1/09

Recipe Copyrighted 2010 by Narsai M. David