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?
