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1/3 cup water

½ cup finely chopped shallots

2 red jalapeno peppers, stemmed, seeded and finely chopped

2 tablespoons minced fresh ginger

1 tablespoon brown mustard seeds

2 cups very coarsely chopped peeled peaches (about 4 medium peaches)

In a medium saucepan with a cover, combine the vinegar, brown sugar, water, shallots, jalapenos, ginger and mustard seeds. Bring mixture to a boil over high heat. Adjust heat so the mixture boils briskly and for 5 minutes. Add the peaches, cover and reduce heat to medium-low. Simmer gently until the peaches are just cooked through, 4 to 6 minutes.

The chutney will thicken slightly as it cools. Transfer to jars or a plastic container and refrigerate up to a week.