Peach Chutney Makes about 4  8-oz. jars Serve this awesome chutney alongside vegetable curries and tuck in pita breads with baked tofu. 2 lbs. ripe peaches, or try apricots, nectarines 2 1/2 c. turbinado or brown sugar 2 cloves garlic, minced 2 1/2 tbsp. minced fresh ginger 1 hot red chili, minced 1 onion, finely diced 1 tsp. salt 1/2 c. apple cider vinegar Pit and chop the peaches. Place them in a large non reactive saucepan over medium heat and add the remaining ingredients. stir for five minutes and when the mixture is boiling, lower the heat to a simmer and cook for 30 to 40 minutes until the chutney thickens. Ladle the chutney into sterilized jars and seal. Blueberry Chutney Try it with grilled onion and Swiss on black rye or Holiday Roast Seitan. For an even faster chutney, try a version with canned whole cranberry sauce. Keeps well in the refrigerator, or, use the canning instructions. 3 c. fresh or frozen blueberries -- cranberries wonderful, too!) 3/4 c. brown sugar 1/3 c. champagne or raspberry vinegar 1 tbsp. minced fresh ginger 1/3 c. onion, finely chopped 1/2 tsp. crushed red chili flakes Simmer all ingredients over low heat until very soft and thickened. Taste and adjust seasonings.