A delicious chutney that is paired with flatbread here. Sweet and spicy, the chutney is versatile and good to have on hand.
1 tbsp. oil
2 tbsp. chopped shallots
1 tbsp. grated, peeled ginger
1⁄2 cup cider vinegar
1⁄2 cup honey
1⁄2 cup granulated sugar
1 red bell pepper, chopped
1 jalapeño, seeded and minced
1⁄3 cup raisins
1 tsp. salt
1⁄2 tsp. coriander seed
1 1⁄2 lb. fresh peaches, blanched, peeled, and pitted
1⁄4 cup chopped crystallized ginger
1. Heat oil in saucepan. Add shallots and grated ginger; sauté 5 min. Stir in vinegar, honey, and sugar; bring to a boil.
2. Stir in bell pepper, jalapeño, raisins, salt, and coriander; simmer 10 min.
3. Add peaches and crystallized ginger; simmer 10 min., or until peaches are softened. Reduce liquid until thickened.
4. Cool to room temperature. Serve with flatbread.
Note: Refrigerate chutney 1 week in sterilized container.