Peach and Raspberry Chutney

Ingredients

Salt

1/2 teaspoon

Ground cloves

1/4 teaspoon

Ground cinnamon

1/2 teaspoon

Ground ginger

1/2 teaspoon

Brown sugar

1 cup

Apple cider vinegar

1/2 cup

Red onion

1 medium, finely chopped

Raspberries

2 cups, fresh

Ripe peaches

4 medium, peeled and chopped

Instructions

1. In a medium saucepan, combine the chopped peaches, fresh raspberries, finely chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cinnamon, ground cloves, and salt. Stir until well mixed.
2. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, stirring occasionally, for about 20-25 minutes or until the chutney thickens and the fruits break down.
3. Once thickened, remove the saucepan from the heat and allow the chutney to cool completely at room temperature.
4. Transfer the cooled chutney to a sterilized jar, seal it tightly, and refrigerate for at least 2 hours to allow the flavors to meld together.
5. Serve the peach and raspberry chutney as a condiment alongside grilled meats, as a topping for burgers and sandwiches, or paired with a cheese platter for an elegant touch.