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. More Fruit Recipes
This was super easy and turned out really good. I would probably reduce the amount of cardamon next time as I thought it was a little too strong. I ended up using cayenne pepper instead of a dried chili because the store was out of them. Also, when peeling peaches, I find it’s easier to peel them after you have cut them in half as opposed to when they are whole.
Love it! I added ancho chili pepper pwdr & chipotle chili powder, just a 1/2 tea. I also cut sugar to
2 cups white & 2 1/2 cups lite brown. As for the cast iron comment, the recipe actually says enamel cast iron, which refers to staub, le creuset type of cookware.
on the stove now. smells really excellent. decided not to use the whole cardamom pods but fished the seeds out of a dozen pods and added them to the pot. also didn't peel the peaches. i like the pinkness that the skins add to the finished product, and I chopped them in a finer dice than the recipe suggested. we'll see what the finished product is like.
what do you do with the cardamon pods? put them in the jars? they aren't edible.
I'd never cook a vinegar based dish in cast iron......
