Grape Chutney

Photo: flickr user Sam Felder

Ingredients

1 pound Seedless grapes

2 Fresh nectarines, *see note OR peaches, peeled pitte

1 whl lemon with peel, seeded and chopped

1 1/2 cups Sugar

1 1/4 cups White vinegar

1 cup Chopped onion

1 Clove garlic

2 teaspoons Salt

1 teaspoon Minced ginger root

1 teaspoon Curry powder

Preparation

Place all ingredients in heavy saucepan. Bring to boil. Simmer, uncovered, 60 to 70 minutes or until mixture thickens and lemon is tender; stir occasionally. Pour into hot sterilized jars to within 1/2 inch of tops.

Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks; cool away from drafts. After 12 hours, test lids for proper seal; remove rings from sealed jars.

Makes 3 (8-oz. each) jars.

SERVING SUGGESTIONS : Grape Chutney and Cheese

Place 8 ounces cream cheese on small serving plate. Spoon 8 ounces Grape Chutney over top. Serve with crackers or toasted bagels.

Makes 20 to 24appetizer servings. [

For children; etc.

Notes:*One can (16 oz.) peaches, drained may be substituted.