4 oz. fresh ginger root
1 1/2 c. water
2 tbsp. + 2 tsp. salt, divided
3 1/2 lbs. fresh nectarines
3 1/2 c. sugar
1 1/4 c. vinegar, 5% acidity
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 peppers, chopped
1 c. golden or dark seedless raisins

1. Pare and coarsely grate or finely chop ginger; cover with water in a large deep pan; add 2 tbsp. salt and simmer until almost tender, about 20 minutes (if ground ginger - 2-3 tbsp. is used, eliminate this step).

2. Slice nectarines into 1/4 inch thick slices to measure 4 to 4 1/2 cups.

3. Drain ginger, reserving 1/4 cup liquid (use 1/2 cup water with ground ginger). Mix ginger liquid with sugar, 2 tsp. salt, vinegar, Worcestershire sauce and garlic; bring to a boil.

4. Add nectarines, cooked ginger root, onion, lime juice, chopped chili peppers and raisins and cook over medium-low heat to desired thickness, about 1 to 1 1/2 hours (chutney thickens when cold).

5. Ladle chutney into clean, hot pint canning jars, leaving a 1/4 inch headspace. Attach to lids and screw-top bands. Process 10 minutes in a boiling water bath. Start counting time when the water returns to a boil.