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Peach Chutney #1
1 cup chopped onion
1 teaspoon vegetable oil
6 peaches, peeled, pitted & chopped
2/3 cup sugar
1/4 cup fresh lemon juice
1 cinnamon stick
1/8 teaspoon ground cloves
1 bay leaf
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
In a heavy-bottomed, medium saucepan, saute the onions in the oil until soft. Add remaining ingredients. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Remove the cinnamon stick and bay leaf. Boil, uncovered, until excess liquid is cooked off and the chutney thichens, about 5 minutes. Store in a glass jar in the refrigerator for up to one month. Makes 2 cups.
source: Joycelyn Winnecke, South Bend Tribune