Fresh peach chutney is a perfect recipe to make when peaches are at their seasonal best. (Especially Colorado Palisade Peaches!) A tangy chunky relish, chutney is a perfect condiment for spicy Indian curries,as a side for grilled meat or a condiment with crusty bread and cheese. It is even good on ice cream!

Ingredients:

• 1/2 c apple cider vinegar
• 1/2 c light brown sugar
• 3/4 c chopped yellow onion (approximately 1 small onion)
• 1 Tab diced garlic cloves
• 1 Tab peeled , diced ginger root
• 1/3 c golden raisins
• 1/2 tsp kosher salt
• 1 1/2 pounds fresh ripe peaches (approximately 4-5 medium peaches), pitted, peeled and cut into small pieces

Directions:

1. Combine the vinegar and sugar in a medium saucepan over medium-high heat.
2. Bring to a low boil while stirring to dissolve the sugar.
3. Reduce to a simmer and add the onion, garlic, ginger, raisins, and salt.
4. Simmer for 10 minutes stirring periodically.
5. Add the peaches and simmer an additional 10 minutes or until peaches are cooked (firmer peaches will take longer).
6. Remove from heat and allow to stand for 15 minutes before serving.

Leftover chutney may be stored in the refrigerator in a sealed container for up to a week. Once refrigerated the chutney will become thicker.  It also freezes.

Serves:  2 cups

Source: Toni Dash – Boulder Locavore