Spiced Peach Chutney

Sweet juicy peaches are the Test Kitchen's most eagerly awaited fruit of the summer. Use firm, ripe local peaches for the best flavour and texture. With only a hint of spice, this chutney is a perfect condiment for cheese, pâté or grilled meat. To jack up the heat, increase the jalapeños to your liking.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: September 2013

Prep time 25 minutes
Total time 2 hours
Portion size 3 cups

Ingredients
4 firm peaches
2 tsp (10 mL) vegetable oil
1 onion, chopped
1 tbsp (15 mL) minced and seeded jalapeño pepper
2 tsp (10 mL) minced fresh ginger
1/4 tsp (1 mL) ground coriander
Pinch cinnamon
6 tbsp (75 mL) granulated sugar
3 tbsp (45 mL) cider vinegar
1/2 tsp (2 mL) each salt and pepper
1 tsp (5 mL) cornstarch

Preparation
Score X in bottom of each peach; plunge into large pot of boiling water until skin starts to loosen, about 30 seconds. Using slotted spoon, transfer to bowl of ice water; chill for 20 seconds. Peel off skins;halve and remove pits. Chop into 1/2-inch (1 cm) chunks to make about 3 cups; set aside.

In saucepan, heat oil over medium heat; cook onion, jalapeño pepper, ginger, coriander and cinnamon, stirring frequently, until onion is golden, about 10 minutes. 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. Stir cornstarch with 1 tbsp water; stir into peach mixture and cook, stirring, until thickened, about 1 minute. 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
cal 13 pro 0 total fat 0 sat. fat 0g
carb 3g dietary fibre 0 sugar 3g chol 0mg
sodium 24mg potassium 25mg 
%RDI:
vit C 2
http://www.canadianliving.com/food/spiced_peach_chutney.php