Peach Chutney

Name: Peach Chutney
Total time: 2 min
Ingredients: 4 pounds firm, ripe peaches; 1 2/3 cups light brown sugar; 1 cup apple cider vinegar; 2 tablespoons minced fresh peeled ginger; 1 small red onion, slivered; 12 cardamom pods, lightly cracked; 2 to 4 dried hot red chiles, such as cayenne—stemmed, seeded and thinly sliced; Salt

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Total: 2 hours

Servings: 1.5

Author : Grace Parisi

Ingredients

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4 pounds firm, ripe peaches1 2/3 cups light brown sugar1 cup apple cider vinegar2 tablespoons minced fresh peeled ginger1 small red onion, slivered12 cardamom pods, lightly cracked2 to 4 dried hot red chiles, such as cayenne—stemmed, seeded and thinly slicedSalt

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Instructions

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Step 1

Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.

Step 2

In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.

Step 3

Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.