ripe, sweet peaches (or substitute nectarines)
1 tablespoon light vegetable oil
1 medium onion, finely chopped
1 hot or mild fresh chili pepper, seeded and minced
1/4 cup apple or orange juice
1 tablespoon agave nectar or maple syrup
3 tablespoons apple cider vinegar
1 teaspoon fresh ginger
1/2 cup chopped mint leaves
Dice the peach flesh away from the pits and cut into 1/2-inch pieces.
Heat the oil in a small saucepan. Add the onion and chili pepper, and sauté until the onion is golden. Add the peaches and all the remaining ingredients except the mint. Cover and cook over low heat for about 20 minutes, until the mixture is thick and the liquid absorbed. Stir in the mint and remove from the heat.
Cool to room temperature before serving.
Store unused portion in a tightly lidded jar. Chutney will keep for about two weeks in the refrigerator.
Makes about 1 1/2 cups