1 29-oz. can sliced peaches in syrup
1 cup raisins
1/4 cup lemon juice
1/4 cup vinegar
1 teaspoon ground cumin
pinch cayenne, or to taste
1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
10 black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds

Drain the syrup from the peaches into a large saucepan. Cut each peach slice into 3 or 4 pieces. Mix the peaches, raisins and lemon juice together in a bowl and set aside. Add the remaining ingredients to the syrup, bring to a boil and boil gently for 12-15 minutes, or until thick. Add the fruit and simmer 1-3 minutes. Let flavors blend at least an hour and preferably overnight. Keeps well, refrigerated in sealed containers. Chutney is served as an accompaniment for curries.

Yield: About 4 cups