California Peach Chutney

This sweet/sour mildly hot chutney is great served with curried chicken or pork.

Combine all ingredients in a 3-quart saucepan.

Bring to a boil.

Simmer , stirring frequently , 30 minutes or until thickened.

Wash 5 jars in hot soapy water.

Rinse.

Keep hot until needed.

Prepare self-sealing lids as manufacturer directs.

Ladle hot chutney into 1 hot jar at a time , leaving 1 / 4 inch headspace.

Release trapped air.

Wipe rim of jar with a clean damp cloth.

Attach self-sealing lid.

Repeat with remaining jars.

Place filled jars on a rack in a large pot of boiling water.

Water should cover jars 1 to 2 inches and have an additional 2 inches for boiling space.

Cover pot.

Bring water to a boil.

At sea level , boil 10 minutes.

For every 1000 feet altitude , add one minute to boiling time.

Store up to 1 year.

peaches, dates, dried figs, crystallized ginger, onion, brown sugar, cider vinegar, salt, ground nutmeg, ground allspice, red pepper flakes