=== Peach Chutney ===

//The Portland Oregonian, July 24, 1990//

  * 6 or 7 fresh nectarines or peaches (about 2 pounds), slightly underripe works best
  * 1 cup packed brown sugar
  * ½ cup cider vinegar (5 percent)
  * 1 cup seedless raisins (mixed light and dark)
  * ½ lemon, thinly sliced
  * 1½ to 2 tablespoons pared and chopped fresh ginger (chopped crystallized ginger may be used in place of fresh ginger)
  * 1 teaspoon minced garlic (1 clove)
  * ½ teaspoon salt
  * ⅛ teaspoon cayenne pepper

== INSTRUCTIONS ==

  * Wash 3 pint or 6 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.
  * Dice nectarines to measure 5 cups (if using peaches, peel first).
  * **First bring sugar and vinegar to a boil in enamel or stainless steel pot.**
  * Add nectarines, raisins, lemon, ginger, garlic, salt and cayenne pep-per. Bring just to a simmer. Remove from heat.
  * Ladle into 1 hot jar at a time, leaving ¼-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water bath (10 minutes at zero to 1,000 feet; 15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet).

Makes 3 pints.
Note: If preferred, turn into freezer containers and freeze; or store for 2 weeks in the refrigerator 

**How to use this chutney**
See Peach Chutney Chicken recipe