Spicy Peach Chutney

4 pounds firm peaches, skins removed (see below)
4 medium sized ripe tomatoes chopped
1-1/2 cup brown sugar
1-1/2 cup apple cider vinegar\1 small red onion chopped fine
1 cup golden or other raisins or fresh cherries seeded
1 lemon juice also rind chopped fine (seeds removed)
3 jalapenos seeded and chopped fine
2 tb peeled fresh ginger minced fine
1/2 tsp allspice
1/2 tsp cardamom
1/4 tsp cloves
1/4 tsp coriander
1/8 tsp salt
1/8 tsp pepper
1-1/2 tsp vanilla extract (stir in at the end)

Bring a pot of water to boil cut an X in the bottom of each peach drop in boiling water for 30 to 60 seconds. Drop peach in iced cold water bath; skins should peel off easily. Cut peaches into one inch dice. Chop the tomatoes. (I left the skins on, you can remove the skins with the same water bath method above). Most recipes don't call for tomatoes but I think they give the chutney a nice color.

In a non reactive pot put the vinegar, brown sugar and lemon juice; stir to combine sugar with vinegar. Add remaining ingredients except vanilla extract. Simmer over medium heat till mixture thickens, approximately one hour and one half hour. stir routinely to prevent bottom from scorching. When thickness is achieved, stir in vanilla. Ladle into sterilized canning jars. Refrigerate for one week before using so flavors meld together.  Makes approximately 6 pints. Delicious on crackers or pork roast or with curry dishes. Remove chutney from refrigerator 30 minutes before use.

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