We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I finished off the peaches with something like this tonight - my own recipe:
I had only around 20 peaches from my tree left after my previous chutney cooking last weekend. Skinned and roughly chopped them. There were plenty of bad spots. 1 giant white onion chopped roughly and 12 cloves of roughly-chopped garlic, lightly sauteed in canola oil. 6 of those diabolical long skinny red peppers with the seeds, chopped (guess you could use those dried chinese ones) 2 cups of roughly chopped fresh ginger - that's a lot Simmered those things in a cup or two of cider vinegar for a while, maybe 20 mins, then added two cups or so of light brown sugar, a teaspoon of curry powder and a teaspoon of chili powder, a good sprinkle of Kosher salt, and stirred that up. Had to add more vinegar. I let that simmer and blend for around 20 minutes.
Then threw in the pile of chopped peaches to brew on a high simmer for around 40 or more minutes to simmer some of the juice off and to blend the flavors.
Wish I could tell you how this smells, and how that sauce tastes. Spicy indeed. I'll call this one Ginger-Pepper-Peach-Garlic Chutney. It will cure cancer and chase away the Devil - and Mrs. BD loves it on grilled or broiled salmon. The modern wife likes to be well-taken care of by a farmer spouse while she tends to the young'uns.
I'll freeze doses of this in freezer bags. Now I have a winter supply of mildly-peppery, and of highly-peppery, home-grown ("organic"!) peach chutney. Do you know how good this stuff is with cheese, meat, or even on crackers with cream cheese?
Right up my ally there... good stuff on pretty much, well, everything.
BTW, grilled a batch of (Costco) Pork chops w/a twist - let them come to room temp in a coating of agave syrup, then hit with a dash of sea salt when turning 'em (the caramelized syrup holds the salt).