- 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
How to make this recipe
- 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.
- 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.
- 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.