Peach Chutney
from Palisade, Colorado via Mildred Knodel

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white or raw sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cups
1 small white onion, peeled and diced 1/4 inch, about 1/2 cups
1 small jalapeno pepper, seeded and diced, about 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoons finely chopped ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh Palisade peaches, blanched to remove the skins, pit removed, sliced into wedges

Put the ginger and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeno, raisins, garlic, ginger, salt and simmer 10 minutes. If the peaches are still firm allow to cook several minutes more. If you like a thicker syrup, you may also cook an additional minutes or two to reduce liquid.
Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.