SPICED PEACH CHUTNEY

HANDS-ON TIME 25 minutes
TOTAL TIME 2 hours
MAKES 3 cups

INGREDIENTS

• 4 firm ripe peaches
• 2 tsp vegetable oil
• 1 onion, chopped
• 1 tbsp minced seeded jalapeño pepper
• 2 tsp minced fresh ginger
• ¼ tsp ground coriander
• Pinch of cinnamon
• 6 tbsp granulated sugar
• 3 tbsp cider vinegar
• ½ tsp each salt and pepper
• 1 tsp cornstarch

DIRECTIONS

1. Using a sharp knife, score an X in the bottom of each peach.
2. In a pot of boiling water, blanch peaches until skins begin to loosen, about 30 seconds.
3. Using a slotted spoon, transfer the peaches to a bowl of ice water and let cool for 20 seconds.
4. Drain the peaches and peel off the skins. Halve and remove the pits, then cut into ½-inch (1 cm) chunks to make about 3 cups. Set aside.
5. In a saucepan, heat oil over medium heat. Cook onion, jalapeño pepper, ginger, coriander, and cinnamon, stirring often, until onion is golden, about 10 minutes.
6. Stir in peaches, sugar, vinegar, 2 tbsp water, salt, and pepper. Cook, stirring, until peaches are tender but still hold their shape, about 5 minutes.
7. Stir 1 tbsp water with cornstarch; stir into peach mixture and cook, stirring, until thickened, about 1 minute.
8. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 2 months.)

NUTRITIONAL INFORMATION, PER 1 TBSP:

• About 13 cal
• Trace pro
• Trace total fat (0 g sat. fat)
• 3 g carb
• Trace fibre
• 0 mg chol
• 24 mg sodium
• 25 mg potassium
• % RDI: 2% vit C