4 lbs. peaches
1 1/2 lbs. brown sugar
1/2 c. chopped onions
1/2 lb. raisins
1 c. crystallized ginger
2 tsp. white mustard seed
1 tsp. salt
2 tsp. chili powder
3 c. vinegar

Scald peaches and rub off skins. Chop peaches, onions, raisins and ginger fine. Put them into an enamel kettle with vinegar and spices. Add the sugar and cook slowly, stirring occasionally for 2 hours or so.

The chutney should become thick and rich in color. Recipe makes 4 pints.