Peach Chutney

Directions

1. 1
   Bring a large pot of water to a boil and fill a large bowl with ice water.
2. 2
   Using a paring knife, score the bottom of each peach with a small X.
3. 3
   Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon.
4. 4
   Peel the peaches, then halve them and remove the pits.
5. 5
   Cut the peaches into 3/4-inch dice.
6. 6
   In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar.
7. 7
   Simmer over moderately low heat until the onion is slightly softened, about 8 minutes.
8. 8
   Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.
9. 9
   Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles.
10. 10
    Seal the jars and refrigerate for up to 6 months.