Peach-Jalapeño Chutney

Recipe from Texas chef Dean Fearing of Mansion on the Turtlecreek. He recommends serving it with a barbeque rubbed chicken breast. It is also terrific poured over a block of cream cheese and served with crackers for an easy appetizer.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 5  peaches, ripe
• 2  jalapenos, stems removed, diced
• 1  tablespoon ginger, finely diced
• 1  tablespoon sugar
• 1  teaspoon ground cinnamon
• 2  teaspoons lemon juice

Directions

1. Peel and pit all peaches.
2. Medium dice 3 peaches and place in bowl and set aside.
3. Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
4. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
5. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.