Peach chutney with ginger and onion

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski



1 tablespoon canola oil

1 teaspoon ginger, minced

1 teaspoon garlic, minced

1⁄2 yellow onion, finely diced

1 tablespoon grainy Dijon mustard

1⁄4 cup apple cider vinegar

1⁄2 cup sugar

3⁄4 cup raisins

2 cups chopped peaches fresh, peeled and pitted

Pinch dried chili flakes


In saucepan, heat oil over low heat; cook ginger, garlic and onion until translucent, about 5 minutes. Add the mustard, vinegar, sugar, raisins and increase the heat to medium-high. Reduce for 3-5 minutes until syrupy. Add the peaches and chilies and cook for 5 more minutes. can be made and served cold or at room temperature. Store in the refrigerator for up to one week. Makes 2 cups.