Peach Chutney

Grace Parisi's gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking. To make removing the pits easier, look for freestone peaches, rather than clingstone.

 

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  • Servings: Makes 2 1/2 pints
KEY: Summer, Test Kitchen, Barbecue/Cookout, Sauces & Condiments, Make Ahead, Web Exclusive

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Ingredients

  • 4 pounds firm, ripe peaches
  • 1 2/3 cups light brown sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons minced fresh peeled ginger
  • 1 small red onion, slivered
  • 12 cardamom pods, lightly cracked
  • 2 to 4 dried hot red chiles, such as cayenne—stemmed, seeded and thinly sliced
  • Salt

How to make this recipe

  1. 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. 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. 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.
Contributed By Photo © Petrina Tinslay Published August 2010

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