2 qts. cut up, peeled peaches (about 28 peaches)
1 med. onion
1 sm. clove garlic
1 c. seedless raisins
2 tbsp. chili powder
1 c. chopped crystallized ginger
2 tbsp. mustard seed
1 tbsp. salt
1 qt. vinegar
2 1/4 c. light brown sugar, firmly packed

Put onion, garlic and raisins through fine blade of food chopper.

In large kettle, combine ground onion-garlic-raisin mixture with remaining ingredients. Mix well. Bring to boiling point, stirring constantly until sugar is dissolved. Reduce heat; simmer, uncovered, stirring occasionally, until quite thick and deep brown, about 45-60 minutes.

Sterilize 5 pint jars, ladle chutney into hot jars. Process in boiling water about 10 minutes. Makes 5 pints.