Peach Chutney

1. 1

   Bring a large pot of water to a boil and fill a large bowl with ice water.

2. 2

   Using a paring knife, score the bottom of each peach with a small X.

3. 3

   Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon.

4. 4

   Peel the peaches, then halve them and remove the pits.

5. 5

   Cut the peaches into 3/4-inch dice.

6. 6

   In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar.

7. 7

   Simmer over moderately low heat until the onion is slightly softened, about 8 minutes.

8. 8

   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.

9. 9

   Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles.

10. 10

    Seal the jars and refrigerate for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.