Peach Chutney

• 4 pounds firm, ripe peaches
• 1 2/3 cups light brown sugar
• 1 cup apple cider vinegar
• 2 tablespoons minced fresh peeled ginger
• 1 small red onion, slivered
• 12 cardamom pods, lightly cracked
• 2 to 4 dried hot red chiles, such as cayennestemmed, seeded and thinly sliced
• Salt

1. Bring a large pot of water to a boil and fill a large bowl with ice water.
2. Using a paring knife, score the bottom of each peach with a small X.
3. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon.
4. Peel the peaches, then halve them and remove the pits.
5. Cut the peaches into 3/4-inch dice.
6. In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar.
7. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes.
8. 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.
9. Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles.
10. Seal the jars and refrigerate for up to 6 months.

firm, light brown sugar, apple cider vinegar, ginger, red onion, cardamom pods, red chiles, salt

Taken from www.foodandwine.com/recipes/peach-chutney (may not work)