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Lucia's Peach Chutney

Lucia’s Peach Chutney
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Yield: Makes about 5 pints.

Using this recipe from her younger daughter, Mary usually makes a year's supply at a time. She serves it at buffets to enhance cold sliced ham or beef.

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  • 4 cups peeled, pitted, and cut up peaches
  • 2 cups cider vinegar
  • 3 cups sugar
  • 1/2 pound seedless raisins
  • Small jar of candied ginger, cut fine; or 2 tablespoons minced fresh ginger root
  • 1 tablespoon mustard seed
  • Handful of chopped onion
  • 2 garlic cloves, pressed (optional)


Place peaches in large saucepan. Combine vinegar and sugar and bring to a boil. Pour over peaches and add raisins, ginger, mustard seed, onion, and garlic. Cook for 2 hours, stirring occasionally to prevent sticking. Pour into sterile jars and seal, using boiling-water bath if desired.
Updated Tuesday, November 6th, 2007

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