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Peach Chutney

This requires much less vinegar than apple chutney and may be taken as a basis for chutney for other similar, soft-pulped, juicy fruits. To four pounds of peaches (skins and pits removed) add one and one-fourth pints vinegar, and stew together till soft. Mix and pound together a half pound each of white mustard seed, chopped onions, raisins, and sugar; one-fourth pound of scraped ginger root (green) and one-eighth pound each of garlic and red peppers (dried). When well mixed add to the peaches with three-fourths pint additional of vinegar. Cook slowly together fifteen minutes, then place in small jars.