4 oz. fresh ginger root or 2 - 3 tbsp. ground ginger
1 1/2 c. water
Salt
3 1/2 lb. fresh California nectarines
3 1/2 c. sugar
1 1/4 c. vinegar
1/4 c. Worcestershire sauce
2 med. cloves garlic, minced
1 c. chopped onion
1/2 c. lime juice
1 1/2 tbsp. canned green chili pepper, chopped
1 c. golden seedless raisins

Pare and coarsely grate or finely chop ginger; cover with water in kettle. Add 2 tablespoons salt and cook at a simmer until almost tender, about 20 minutes. (If ground ginger is used, eliminate this step.) Slice nectarines into 1/4 inch thick slices. Drain ginger, reserving 1/4 cup liquid (use 1/4 cup water with ground ginger). Mix this ginger liquid with sugar, 2 teaspoons salt, the vinegar, Worcestershire and garlic; bring to boil. Add nectarines, cooked gingerroot, onion, lime juice, chopped chili and raisins and cook over medium-low heat to desired thickeness, about 1 1/2 hours. Chutney thickens when cold.

Pour into sterilized 1/2 pint glasses to 3/4 inch from top. Melt paraffin over hot water and pour over chutney to seal. Store jars in a cool, dark place. (If a jar does not seal, refrigerate and use first.) Makes 8 half pints.