Photo by Karen Hermann
MAKES ABOUT 1½ PINTS
1 cup light brown sugar, packed
1 cup apple cider vinegar
1 tablespoon peeled and minced ginger
½ small red onion, chopped
½ teaspoon ground cardamom
5 cups peeled and chopped peaches
1 fresh serrano pepper, seeded and chopped
Generous pinch kosher salt
In a medium heavy pot, combine brown sugar, vinegar, ginger and onion; simmer until onions are soft. Add cardamom, peaches, peppers and salt and continue to simmer, stirring occasionally, until peaches are soft, about an hour. Ladle into sterilized half-pint jars, and seal.
___
Chef’s tips
How to sanitize jars and lids. Wash jars in dishwasher on sanitize setting, boil for 10 minutes in water on the stovetop in a canning pot, or heat jars in a 225-degree oven for 20 minutes. To sanitize seals and lids, place them in a pot of boiling water for 5 minutes.
What is chutney? A savory relish made from slow-cooked fruits or vegetables, vinegar and spices. Use it on sandwiches, as a dipping sauce or a meat glaze.
___
Check out more delicious peach recipes from Chef Belinda’s archives on our site:
Make the most of peach season—Take the time now to enjoy fresh, tree-ripened peaches while these summer treats last, with a sweet roundup of desserts from Chef Belinda.
Give peaches the slip—In this how-to video, Chef Belinda shows us how to peel a bowl full of peaches in just minutes.
Everything’s Just Peachy—Enjoy six delicious dessert recipes from Chef Belinda Smith-Sullivan’s first cookbook, Just Peachy.
Easy peach pie—This simple summertime pie bakes up juicy and golden.
Peach pecan scones—Great by themselves or covered in decadent homemade peach preserves.
Peach turnovers—Turn fresh South Carolina peaches into these tasty pastries.
Perfectly easy peach cobbler—There’s no sweeter way to put tree-ripened peaches to use.