from the new Kerr canning book. It is not Spicy but ...
Peach Chutney
12 c (6 lbs) peeled, chopped peaches
1 C chopped onion
1 C chopped, crystalized ginger
1 clove garlic, minced
4 C brown suger
2 C raisins
2 T mustard seed
2 T chili powder
1 t salt
4 C cider vinegar (5% acidity)
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer, uncovered, about 2 to 2 1/2 hours or until deep brown and thick, stirring occasionally at the beginning of cooking and constantly at the end of cooking. Immediately fill hot pint jars, 1/2 inch head space. Process in BWB 10 min
Yeilds 7 pints
dawn