Spiced Peach Chutney

Spiced Peach Chutney

Chef Nathan Lyon cooks up a spiced peach chutney, perfect for topping savory meats OR sweet ice cream!

Yield: approximately 2¼ Cups

Have on hand:

2 tablespoons extra-virgin olive oil
1 large yellow onion, peeled and small diced (1 cup)
¼ teaspoon Kosher salt, plus more to taste
1/16 teaspoon freshly ground black pepper
1 large garlic clove, peeled and minced (1 teaspoon)
1 tablespoon dark brown sugar
1/16 teaspoon crushed red chili pepper (chili flakes)
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons golden raisins
3 med. peaches (2 yellow, 1 white) pitted, roughly chopped
1½ tablespoons white wine vinegar
½ tablespoon fresh ginger, peeled and finely chopped

Directions:
In a medium saucepan over medium-low heat, add the oil, onions, and the salt and pepper, stir to combine and cook 6 to 8 minutes until the onions are transparent, stirring occasionally. Add the garlic and cook until fragrant, about 1 minute.

Now add the remaining ingredients, reduce the heat to low, and cook, stirring occasionally for 10 minutes. Season to taste with additional salt and pepper. Remove from the heat and use immediately, or allow to cool, and store in an airtight container for up to a week in the refrigerator.