Albemarle Peach Chutney
|Firm peaches||7 Pound (Use Fresh)|
|Scraped ginger root/3 tablespoons ground ginger||1⁄4 Cup (4 tbs)|
|Cider vinegar||1 Pint|
|Dark brown sugar||2 Pound|
|Salt||1 1⁄2 Tablespoon|
|Grated onion||1⁄2 Cup (8 tbs)|
|Seedless raisins||4 Ounce (Two 2 Ounce Boxes)|
|Cumin powder||1 Tablespoon|
|Grated lemon rind||2|
|Apples||5 , pared and diced|
|White mustard seed||2 Tablespoon|
Peel and cut peaches (enough to make about 4 quarts) in slices about 3/4 inch thick.
Cover with vinegar and brown sugar.
Combine all remaining ingredients and cook over a low heat, stirring constantly, until the mixture is thoroughly blended.
In a separate saucepan, cook the peach mixture for several minutes or until peaches are tender but still hold their shape.
Combine both mixtures and cook together for a few minutes.
Pour into sterilized jars and seal securely.