• 2servings
  • 120minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 pounds firm, ripe peaches

  2. 1 2/3 cups light brown sugar

  3. 1 cup apple cider vinegar

  4. 2 tablespoons minced fresh peeled ginger

  5. 1 small red onion, slivered

  6. 12 cardamom pods, lightly cracked

  7. 2 to 4 dried hot red chiles, such as cayenne-stemmed, seeded and thinly sliced

  8. Salt

Instructions Jump to Ingredients ↑

  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.


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