Servings: Makes about 2 cups
Ingredients 1 large shallot , cut in half1/2-inch piece fresh ginger , peeled1 clove garlic , peeled2 tablespoons extra-virgin olive oil1 tablespoon lemon zest1/4 cup fresh lemon juice1/4 teaspoon red pepper flakes (or to taste)1 teaspoon red wine vinegar1 tablespoon light brown sugar2 large peaches , peeled and cut into 1/2-inch chunks1/4 cup finely chopped green scallions2 tablespoons chopped cilantro1/2 teaspoon salt
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.