Sweet and Sour Peach Chutney

In India, chutney is the condiment of choice. Their sweet-savory, tart-spicy balance adds intrigue to many dishes. This light, fresh chutney is a great way to maximize end-of-season peaches before they fade away from markets. The flavor will develop and become even more balanced if you wait at least a week before using it. Add the chutney to grilled cheese, roasted chicken or pork, pan-seared tempeh, and cooked grains. It’s also terrific with soft, mildly pungent cheeses like brie.

This recipe originally appeared on alive.com as “Sweet and Sour Peach Chutney.”

Sweet and Sour Peach Chutney

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Ingredients

• 1 lb peaches
• 1/4 cup dried currants
• 1 small red onion thinly slivered
• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 2 Tbsp finely chopped fresh gingerroot
• 2 Tbsp finely chopped rosemary
• Zest of 1 lemon
• 3/4 tsp dried red pepper flakes
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper

Ingredients 1 lb peaches 1/4 cup dried currants 1 small red onion thinly slivered 1/3 cup apple cider vinegar 1/4 cup honey 2 Tbsp finely chopped fresh gingerroot 2 Tbsp finely chopped rosemary Zest of 1 lemon 3/4 tsp dried red pepper flakes 1/2 tsp ground allspice 1/2 tsp salt 1/4 tsp black pepper

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Instructions

1. Using tip of paring knife, slice small “x” in bottom of each peach. Bring large pot of water to boil. Place peaches into boiling water for 1 minute. Using slotted spoon, remove from water and transfer to large bowl filled with ice water. Let cool until just comfortable to handle. Peel skins off peaches by hand but use knife for any stubborn spots. Chop peeled and pitted peaches into 1/2 inch chunks (see tip).
2. In large pot, combine peaches, currants, onion, cider vinegar, honey, ginger, rosemary, lemon zest, red pepper flakes, allspice, salt, and black pepper. Cook over medium, uncovered and stirring occasionally, until peaches soften and start to fall apart when stirring chutney, and most liquid is gone, about 30 minutes.
3. Let chutney cool and then place in 2 - 1 cup jars. Seal shut and refrigerate; keep for up to 3 weeks in fridge or 4 months in freezer.