I love a good homemade chutney. You can use this same recipe for peach chutney. Now that I've finished, I hope, with the basic canning and freezing I have time for the fun stuff. It's wonderful to have these on hand for the perfect hostess gift, or to add a little class to your Sunday dinner.
Yield: about 7 pints
4 quarts finely chopped peeled, pitted peaches or pears (about 20 medium)
Combine all ingredients in a large saucepan. Simmer until thick. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process 10 minutes in a boiling water canner.