Recipe from Jams & Preserves by Jill Norman

Ingredients:

6 peaches, not over-ripe

1/2 cup pitted, chopped dates

1/2 cup dark raisins

2 medium onions, chopped fine

375 grams - 1/2 cup brown sugar

2 cloves garlic, mashed

1 tablespoon mustard seeds

2 tablespoons finely chopped fresh ginger root

6 cardomom seeds

2 teaspoons salt

1- 1/4 cups apple cider vinegar

1. Cut slices away from the peaches till only the pits are left. Cut the slices into thirds, reserving any juice.

2. Remove the husks from the cardamom seeds either by bruising them in a mortar or by enclosing them in a kitchen towel and rolling a rolling pin over them. Pick out the dry husky pieces and crush the black seeds with the mortar and pestle or some heavy object.

3. Put everything into a heavy pot over medium heat. Stir to dissolve the sugar.

4. Allow to boil, then reduce the heat and simmer for 1-1/2 hours, stirring occasionally. Take off the heat when the chutney is thick. Store in sterilized jars or in the refrigerator. Allow to mellow for a month before serving.