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

• 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