Ingredients

Start to finish: 40 minutes
Servings: 48 (about 3 cups)

3/4 cup cider vinegar
3/4 cup light brown sugar
1/3 cup water
1/2 cup finely chopped shallots
2 red jalapeno peppers, stemmed, seeded and finely chopped
2 tablespoons minced fresh ginger
1 tablespoon brown mustard seeds
2 cups very coarsely chopped peeled peaches (about 4 medium peaches)

Directions

In a medium saucepan with a cover, combine the vinegar, brown sugar, water, shallots, jalapenos, ginger and mustard seeds. Bring mixture to a boil over high heat. Adjust heat so the mixture boils briskly and for 5 minutes.

Add the peaches, cover and reduce heat to medium-low. Simmer gently until the peaches are just cooked through, 4 to 6 minutes. The chutney will thicken slightly as it cools. Transfer to jars or a plastic container and refrigerate up to a week.

Nutrition information per tablespoon: 18 calories; 0 g fat (0 g saturated); 0 mg cholesterol; 4 g carbohydrate; 0 g protein; 0 g fiber; 1 mg sodium.