The Chicken and the Egg: A Family Cookbook

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Picture
Peach Chutney

1/2 Cup Apple Cider Vinegar 1/2 Teaspoon Mustard Seeds
1 Cup Sugar 1/4 Teaspoon Salt
1/3 Cup Raisins 1/4 To 1/2 Teaspoon Crushed Red Pepper
1/3 Cup Light Raisins 1 16-Ounce Package Frozen Sliced Peaches
1/4 Cup Chopped Candied Ginger -Chopped (About 3 1/2 Cups)
1 Clove Garlic, Minced

In medium saucepan combine vinegar, sugar, raisins, ginger, garlic, mustard seeds, salt and red pepper. Bring to a boil, stirring frequently until sugar is dissolved. Reduce heat and simmer 10 minutes. Add chopped peaches. Bring to a boil. Boil, stirring occasionally, 10 minutes or until sauce is thickened. Store into refrigerator up to 1 month. Makes about 3 cups.

Recipe - Jean Hansen

"This chutney goes very nicely over ham." - Jean Hansen

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