MAKES 2½ PINTS
Ingredients
• 4 pounds firm, ripe peaches or 3½ pounds frozen peaches, no additives
• 1⅔ cups palm sugar
• 1 cup apple cider vinegar
• 2 tablespoons ginger root, minced
• 1 small red onion, slivered
• 12 cardamom pods, lightly cracked
• 2 to 4 dried hot red chilies, seeded, stemmed, and thinly sliced
• Sea salt, to taste
• Ice water bath
Preparation
1. 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, and then transfer them to the ice water bath with a slotted spoon. When cool enough to handle, peel the peaches, then halve them and remove the pits. Dice the peaches into three-quarter-inch pieces.
2. In a medium, enameled cast-iron casserole pan over medium-high heat, combine the palm sugar with the vinegar, ginger, onion, and cardamom; stir to dissolve the sugar. Reduce heat to medium-low and simmer until the onion is slightly softened, about 8 minutes. Add the peaches, chilies, and a pinch of sea salt and simmer over medium-low heat, stirring occasionally, until the peaches are very soft and translucent, about one hour.
3. Ladle the chutney into five half-pint canning jars, tapping each jar lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to six months.
