Greystone Peach Chutney

Yields approximately 2 Cups.

• 1 T evoo
• 1⁄2 C finely diced yellow onion
• 2 T finely diced red pepper
• 1 T finely chopped jalapeno pepper, seeds included
• 1 T finely chopped peeled fresh ginger
• 1 small cinnamon stix
• 1 whole clove
• 1 whole allspice
• 1 T thinly sliced fresh garlic
• 1⁄4 c apple cider vinegar
• 1⁄4 c packed brown sugar
• 1.5 c small diced fresh peeled peaches (cling peaches are much easier to work with) * 2 finely diced dried apricots
• 1 T golden raisins, roughly chopped
• 1⁄8 t ground cardamom
• Salt and pepper to taste

1. In a saucepan, heat evoo over medium heat. Add onion and saute until just translucent. Add peppers, ginger, cinnamon stick, clove, and allspice. Saute until peppers are soft.
2. Add garlic and saute until fragrant - watch color, being careful not to burn the garlic.
3. Deglaze pan with apple cider vinegar. Add brown sugar and stir until dissolved. Add peaches, apricots, raisins, and cardamom. Season with salt and pepper.
4. Let simmer approximately 10 minutes, stirring often, until sauce is thickened.
5. Pour onto half sheet pan to cool. Remove cinnamon stick, clove, and allspice. Store in airtight container in the refrigerator for up to six months.