Peach Chutney

Still on the hunt with what to do with all those leftover peaches from the end of summer? Search no more! Make some delicious peach chutney, a wonderful topping for meat (chicken and pork especially), eggs, pancakes, or a variety of other options. I made and canned quite a few jars of this, but you can make it to keep it in the fridge. This is adapted from a recipe on epicurious.com

Peach Chutney
Ingredients:
1/2 cup cider vinegar
1/4 cup loosely packed brown sugar
1/4 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

1. Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil.

2. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.

3. Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.