Tomato Peach Chutney

Yield: 8 1/2 pint jars

2 cups sugar
1 1/2 cup distilled white vinegar
1 cup light corn syrup
1 Tablespoon scraped, minced fresh ginger root
2 teaspoons uniodized salt
1 1/2 teaspoon curry powder
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
1 clove garlic, peeled and minced
3 pounds firm, fully ripe tomatoes
3 pounds firm, fully ripe peaches
2 medium-large yellow onions
1 large sweet green pepper
1 large sweet red pepper
1 cup golden raisins

In 5 quart stainless steel or enamel saucepot stir together sugar,
vinegar, corn syrup, ginger, salt, curry powder, dry mustard, crushed red
pepper and garlic. Stirring occasionally, bring to boil over medium heat.
Remove from heat.
Rinse tomatoes. Dip in kettle of boiling water about one minute. Remove
and place in colander under cold running water. With a paring knife remove
skins and cut away any white hard core. Cut into thin wedges. Measure 5
cups. Rinse, peel and pit peaches. Cut into thin wedges. Measure 5 cups.
Peel onions; cut into thin wedges. Measure 2 cups. Rinse, split and remove
white membrane and seed from peppers. Cut in pieces about 1/2 inch in
size. Measure 1 cup each. Bring syrup mixture to full boil over medium
heat. Add vegetables, peaches and raisins. Return to a full boil. Reduce
heat. Stirring occasionally, boil actively, but gently, about 1 hour,
stirring more frequently as mixture thickens, until syrup is thick and
fruit and vegetables are translucent.
Ladle into clean hot jars allowing 1/2 inch headspace. Wipe top edge with
damp towel. Seal according to jar manufacturers directions. Process in
boiling water bath 10 minutes. Cool jars on wire rack or folded towel.

Source: The Pensacola Journal 25JUL1979 (RB)

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