Peach and Apricot Chutney

Ingredients

• Ripe peaches (4 cups, peeled and diced)
• Apricots (2 cups, pitted and chopped)
• Red onion (1 medium, diced)
• Apple cider vinegar (1 cup)
• Brown sugar (1/2 cup)
• Fresh ginger (1 tablespoon, grated)
• Cinnamon (1 teaspoon)
• Cloves (1/2 teaspoon, ground)
• Salt (1 teaspoon)
• Red pepper flakes (1/2 teaspoon (adjust to taste))

Instructions

1. In a large saucepan, combine the diced peaches, chopped apricots, diced red onion, apple cider vinegar, brown sugar, grated ginger, cinnamon, ground cloves, salt, and red pepper flakes.
2. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
3. Once boiling, reduce the heat and let it simmer uncovered for about 30 minutes, stirring occasionally, until the fruits have softened and the chutney has thickened to your desired consistency.
4. Remove the pan from heat and allow the chutney to cool completely.
5. Transfer the chutney to sterilized jars, ensuring they are tightly sealed, and refrigerate for at least 24 hours to allow the flavors to meld.
6. Serve your chutney chilled or at room temperature as a condiment with grilled meats, a topping for sandwiches, or as a flavorful addition to cheese boards.