Fresh peach slices are cooked into a sweet and spicy chutney that you can use to top your favorite pork chop recipe, or satisfy a beginner appetite with cheese, crackers and wine.
Servings: 2½ cups
Author: Nikki Gladd
½cupapple cider vinegar
½cuploosely packed light brown sugar
½cupfinely diced red bell pepper
½cupdiced yellow onion
1small jalapeño pepper, seeded and finely diced
2garlic cloves, pressed
1tablespoonfreshly grated ginger
1 ½poundsfirm, fresh yellow peaches, peeled, pitted and sliced
In a large non-reactive pan, mix together the vinegar and sugars. Heat over medium heat and bring to a boil. Add the rest of the ingredients, except the peaches, and simmer for 10 minutes. Stir in the peaches and simmer an additional 10 minutes, or until reaching desired thickness. The peaches should no longer be firm and the liquid reduced.
Remove from the heat and let cool at least 15 minutes before serving. Serve at room temperature. Store in an airtight container in the refrigerator for up to one week.