Ingredients
2
cans (15 1/4 ounces each) sliced peaches, well drained and chopped
1/2
cup sugar
1/3
cup dried cherries
1/3
cup cider vinegar
2
teaspoons finely chopped jalapeño chili
1
teaspoon grated gingerroot
1/2
teaspoon ground allspice
1/2
cup chopped red onion
Preparation
Mix all ingredients in 2- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
Spoon chutney into container. Cover and store in refrigerator up to 3 weeks.
