Nectarines or plums, or a combination, can be substituted. Peeling these fruits would be up to you. If you don’t want a hot (spicy) chutney, use ground cinnamon instead.

1 T olive oil
1/2 c finely chopped onion
2 garlic cloves, minced
1/8 to 1/4 t red pepper flakes OR 1 t ground cinnamon
1/4 c cider vinegar
1/4 c sugar
1/3 c dried cherries or raisins or currants
salt and pepper, to taste
1-1/2 lbs peaches, peeled, pitted and cut into 1/2 inch chunks

1. Heat oil in a saucepan over medium heat. Add onion, cook until soft, about 5 minutes. Add minced garlic and red pepper flakes. Cook one minute. Stir in cider vinegar, sugar, dried fruit of choice, salt, and pepper. Bring to a boil, reduce heat and simmer until syrupy, about 5 to 8 minutes.

2. Add peaches; simmer, stirring occasionally, until peaches are soft and liquid is reduced to a syrup. This may take anywhere from 15 to 30 minutes, depending on the fruit’s ripeness. While stirring, mash the fruit pieces. This works best with a wooden spoon.  If it gets too thick for you, thin with 2 to 4 tablespoons of water.

3. Cool completely. Serve with grilled or baked meats, tofu, tempheh; with curries…