Name: Peach Chutney
Yield: 2
Ingredients: 4 lb. firm, ripe peaches -; 1 c. light brown sugar -; 1 c. apple cider vinegar -; 2 tbsp. minced, fresh, peeled ginger -; 1 small red onion -; 12 cardamom pods -; 2 dried hot red chiles, such as cayenne -; Salt -

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Ingredients for - Peach Chutney

1. 4 lb. firm, ripe peaches -

2. 1 c. light brown sugar -

3. 1 c. apple cider vinegar -

4. 2 tbsp. minced, fresh, peeled ginger -

5. 1 small red onion -

6. 12 cardamom pods -

7. 2 dried hot red chiles, such as cayenne -

8. Salt -

How to cook deliciously - Peach Chutney

1. Stage

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.

2. Stage

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.

3. Stage

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.