Sweet and Sour Peach Chutney
Ingredients
  • 1lb peaches
  • 1/4cup dried currants
  • 1 small red onionthinly slivered
  • 1/3cup apple cider vinegar
  • 1/4cup honey
  • 2Tbsp finely chopped fresh gingerroot
  • 2Tbsp finely chopped rosemary
  • Zest of 1 lemon
  • 3/4tsp dried red pepper flakes
  • 1/2tsp ground allspice
  • 1/2tsp salt
  • 1/4tsp black pepper
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.