By Senator Gail Schwartz

For more than 30 years, the fall has always brought such great pleasure, as I have devoted time to canning the bounty of Western Slope fruits and vegetables. In particular, each year I anticipate Christmas with a special gift of peach chutney for my friends, family and kids’ teachers. Given my schedule, serving on Colorado’s 5th Senate District, sadly I’m not able to participate in my fall ritual. So, I’m sharing my favorite recipe with edibleASPE N so that others might enjoy preparing it.

Yield: 6 quarts

1 quart cider vinegar
5 pounds sugar
1 pound cucumbers, peeled and cut into small chunks
1 pound lemons, seeded and chopped
1 pound onions, chopped
2 pounds green peppers, chopped
10 pounds peaches, peeled, pitted and sliced
20 ounces canned tomatoes
2 tablespoons curry powder
2 tablespoons ground allspice
2 tablespoons ground ginger
11⁄2 tablespoons turmeric
11⁄2 pounds crystallized ginger
5 ounces slivered almonds
1 pound golden raisins

In a 12-quart heavy pot combine vinegar and sugar. Bring to a boil. Add cucumbers, lemons, onions, green peppers, peaches, tomatoes, curry, allspice, ground ginger and turmeric. Mix well and return to a boil. Reduce heat and simmer uncovered for 3 hours, stirring occasionally (if preparing in high altitude, simmer most of the day, stirring regularly to avoid scorching). Add crystallized ginger, almonds and raisins. Cook for 30 minutes, stirring frequently to prevent mixture from sticking. Remove from heat. Pour mixture into 12 sterilized pint jars with double lids. Enjoy!