Ingredients:

  • 2 lbs fresh peaches, peeled and diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup apple cider vinegar
  • 1/4 cup pure maple syrup
  • 1/4 cup water
  • 1 tsp mustard seeds
  • 1 tsp red chili flakes
  • 1/2 tsp ground turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat a splash of oil in a heavy-bottomed saucepan over medium heat. Add the diced onions and sauté until translucent and slightly golden.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Stir in the mustard seeds, chili flakes, turmeric, salt, and pepper. Toast the spices for 30 seconds to release their essential oils.
  4. Immediately add the diced peaches, stirring to coat the fruit in the spiced aromatic mixture.
  5. Pour in the apple cider vinegar, maple syrup, and water. Bring the mixture to a gentle boil, then reduce the heat to low.
  6. Simmer uncovered, stirring occasionally, for 15–20 minutes until the liquid has reduced to a thick, glossy glaze and the peaches are tender.
  7. Remove from heat and allow the chutney to cool and set before transferring to sterilized glass canning jars.