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Spicy Peach Chutney

Reviewed: Aug. 8, 2011
Thanks for the recipe! I really like the flavor of this chutney, but found it to be much too acidic for my liking. I ended up adding more peaches and some roasted red peppers to try to cut the acidity of the vinegar. After checking out many ginger-peach jam recipes, I think I can safely cut the vinegar down by at least half next time. This first batch made ~ 11 half-pints, and that includes adding an extra pound or so of peaches.
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