Servings: Makes about 2 cups
In a small food processor, combine shallot, ginger and garlic. Pulse until finely chopped.
Heat olive oil in a large sauté pan over medium heat. Sauté shallot mixture until tender and fragrant, about 5 minutes. Add remaining ingredients and bring to a boil. Cover and reduce heat to low. Continue cooking 20 minutes. Adjust seasoning with salt, if needed. Let cool to room temperature. Serve with flatbread and goat cheese or with roasted or grilled meats.
(Chutney can be made 1 to 2 days in advance and refrigerated. Bring back to room temperature before serving.)
Recommended technique: To peel a peach easily, quickly plunge it into boiling water for 5 seconds, remove it, submerge it in ice water, then peel.
From the July 2002 issue of O, The Oprah Magazine
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