PEACH CHUTNEY

This recipe came from a former friend who found it when she had more peaches than she could readily use. The chutney is easy to make in the microwave and keeps, frozen, indefinitely. I keep it on had for serving with baked ham or chicken or a pork roast; it goes well with all of them. (It couldn't be bad even in a ham sandwich!)

PEACH CHUTNEY

makes about 4 cups

 

1 lemon, cut into 1/4 inch slices, each slice quartered, seeds discarded

3 cloves garlic, smashed, peeled and quartered

1 1/2 C granulated sugar

1/2 C raisins

1/2 C whole almonds, blanched (not sliced)

4 slices peeled fresh ginger, cut into matchsticks

6 cardamom pods, crushed and hulls discarded

1/2 t hot pepper flakes

1/3 lb shallots, peeled

1/4 c vinegar

1 t black mustard seed

1 t cumin

1 t Kosher salt

1 1/2 lb peaches, firm to medium ripe, trimmed, peeled, pitted and cut into 2-inch chunks

1/2 lb celery, trimmed, strung, and sliced on the diagonal into 1/2-1-inch pieces.

 

1. Combine all ingredients except peaches and celery in a 2 quart soufflé dish. Cook, uncovered, in microwave at 100% for 5 minutes.

 

2. Add peaches and stir well. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes more.

 

3. Remove from microwave. Uncover and stir in celery. Let stand until cool, and store, tightly covered and refrigerated, for up to 2 months. Can be frozen.