2 cups fresh or frozen peaches, peeled and coarsely chopped
1/2 cup unsweetened apple juice
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1 medium onion, chopped
2 teaspoons grated fresh ginger root
1 small fresh green chile, seeded and minced (about 1 Tablespoon)
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon salt
Combine all the chutney ingredients in a nonreactive saucepan and bring to a boil. Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring occasionally, until thick and translucent. Cool or chill before serving.
This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
TIM'S NOTES: This chutney makes about two cups. You can put it in 2 small jars and water bath for 10 minutes. Should seal right up. I like this chutney on chicken or pork, and it stands up really well to the Easter ham. This is also good made with a sweet onion if you can find one.
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