Peach Chutney

Make this chutney during the summer when peaches are sweet and plentiful.

2 tablespoons oil
1 cup onions, finely chopped
2 cloves garlic, minced
10  ripe peaches, peeled and sliced
2 to 4 tablespoons cider vinegar
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon cayenne
1 teaspoon fresh grated ginger
Heat the oil and sauté the onion and garlic until golden brown. Add the peaches and cider vinegar and cook until the peaches begin to soften. Add the remaining ingredients and simmer until the sauce reaches a chunky consistency, about 30 minutes or so.

Spoon into clean jars and seal or refrigerate up to 2 weeks.

Ease of Preparation: Moderate

Preparation Time: 10-15 min

Cook Time: 35 min

Servings: makes 1 quart

Recipe By: Karla Oliveira

From:  Tassajara Cookbook
Used with permission of Gibbs Smith, Publisher

Chef Suggestions
Serve over fresh soft cheese with crackers as an appetizer or with savory spreads to add balance.