posted by Pat T 06-23-100 9:16 AM
(Makes 3 cups)
4 pounds ripe peaches
1 cinnamon stick (3 inches)
4 allspice berries
4 whole cloves
10 black peppercorns
Half a small red onion, finely chopped (to make 1/2 cup)
Half a red bell pepper, stemmed, seeded and cut into 1/2-inch dice
Half a yellow bell pepper, stemmed, seeded and cut into 1/2-inch dice
2 to 4 jalapeno chilies, seeded and diced (for a spicier chutney, leave the seeds in)
2 slices candied ginger, finely chopped
1/2 cup dried cranberries
1/2 cup toasted pecan pieces (see note)
1/4 cup rice wine vinegar or cider vinegar, or more to taste
1/4 cup (packed) dark brown sugar, or more to taste
3 Tblsp. chopped fresh cilantro or mint
Bring a deep pot of water to a boil over high heat. Plunge the peaches into the water for 30 seconds. Transfer them to a colander, rinse under cold water and slip off the skins. Cut the peaches into 1-inch pieces, discarding the pits.
Tie the cinnamon, allspice, cloves and peppercorns in a piece of cheesecloth or wrap in aluminum foil and perforate with a fork.
Place the peaches, spices and remaining ingredients in a heavy, nonreactive saucepan and bring to a simmer over medium heat. Reduce the heat and simmer until the peaches are soft, 10 minutes. Correct the seasoning, adding sugar or vinegar; the chutney should be a little sweet and a little sour.
Transfer to jars, cover, cool to room temperature and refrigerate. The chutney will keep, refrigerated, for several months.
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