Friday's Foodie - a weekly recipe for the finicky!

We live on 6 acres of peach orchard so this recipe (which actually calls for mangoes not peaches) is well tested!! Great with pork and chicken dishes!

Peach Chutney

3 lbs green peaches peeled, halfed & pitted

3 tbsp. salt

7 c water

2 c sugar

2 c apple cider vinegar

3 tbsp fresh ginger root, peeled & finely chopped

6 cloves garlic, crushed

2 tsps hot chili powder or (1tsp hot chilipowder & 1 tsp cayenne)

1-2 inch piece cinnamon stick

1-2 oz raisins

4 oz dried dates chopped

Cut the peaches into small pieces & place in a mixing bowl, sprinkle the salt over the top and pour in the water. Cover and set aside for 24 hours.

Drain the peaches and set aside.

Place the sugar and vinegar in a pot and bring to a boil until sugar is dissolved. Add the remaining ingredients and bring the mixture back to a boil, stirring occasionally. Reduce the heat and simmer the chutney, stirring frequently until thick, discard cinnamon stick. Bottle in hot, sterile jars and seal immediately. Makes 6 cups.