Name: Peach Chutney
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT5H10M0.000S
Yield: about 1 1/2 cups of peach chutney
Ingredients: 1 pound peaches (4 to 5 medium); 1/2 cup sugar; 1/2 cup apple cider vinegar; 1/2 small red onion, chopped; 1/4 cup golden raisins; 1 tablespoon finely grated fresh ginger; 2 wide strips lemon zest; 1 cinnamon stick; Kosher salt

Directions

Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.

Photograph by Kate Sears

Peach Chutney

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