Peach Chutney

1 cup brown sugar (lightly packed)

2 cups apple cider vinegar

¼ cup scallions, finely chopped (green & white portions)

1 teaspoon fresh jalapeño pepper, minced (omit seeds)

1 tablespoon fresh garlic, chopped

1 tablespoon fresh ginger, grated

1 teaspoon curry powder

3 large peaches, peeled, pitted and chopped

2 teaspoons cornstarch (mixed with 3 teaspoons of cold water to make a slurry)

In a medium sauce pot, combine sugar and vinegar and bring to a boil over medium high heat (be sure to use a nonreactive pot).

Add all remaining ingredients except the peaches and cornstarch slurry. Reduce heat to simmer. Cook for 15 minutes.

Add peaches and cook for an additional 10 minutes or until the peaches are soft but not mushy. Bring to boil and add cornstarch slurry stirring carefully to avoid mashing peaches. Immediately turn off heat when sauce begins to thicken and set aside to cool.

Makes approximately 3½-4 cups

James Litza