Food Recipes Sauces, Condiments and Preserves Chutney Peach Chutney 5.0 (421) 6 Reviews Grace Parisi's gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking. To make removing the pits easier, look for freestone peaches, rather than clingstone. More Fruit Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on July 13, 2021 Rate Print Share Photo: Photo by Adam Friedlander / Food Styling by Pearl Jones Active Time: 45 mins Total Time: 2 hrs Yield: Makes 2 1/2 pints Ingredients 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 cayenne—stemmed, seeded and thinly sliced Salt Directions Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice. In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. 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. Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months. Originally appeared: August 2010 Rate It Print