How To ... Make chutney

Chutney is a classic preparation of fruits, vegetables or legumes that is thought to have originated more than 6,000 years ago in eastern India. This condiment also can vary in texture, be sweet or sour and range in spiciness from mild to very hot.

When cooked, the sugars in a chutney caramelize and the resulting flavors are intensified. Cooking also stabilizes the ingredients so that it can be canned or refrigerated for up to a week.

This peach and shallot chutney has a mellow sweetness from the fruit and brown sugar, but also has sour notes from the vinegar, savory undertones from the shallots, and just a bit of heat from fresh ginger, mustard seeds and jalapenos.

Try 2 or 3 tablespoons of this chutney on grilled pork, fish or chicken. It also can be served as a dip with chips, or used as a condiment on a sandwich. And if you want to be adventurous, spoon a few tablespoons over a scoop of vanilla frozen yogurt.

PEACH AND SHALLOT CHUTNEY

Makes: about 3 cups, or 48 servings

3/4 cup cider vinegar

3/4 cup light brown sugar

1/3 cup water

1/2 cup finely chopped shallots

2 red jalapeno peppers, stemmed, seeded and finely chopped

2 tablespoons minced fresh ginger

1 tablespoon brown mustard seeds

2 cups very coarsely chopped peeled peaches (about 4 medium peaches)

In a medium saucepan with a cover, combine the vinegar, brown sugar, water, shallots, jalapenos, ginger and mustard seeds. Bring mixture to a boil over high heat. Adjust heat so the mixture boils briskly and for 5 minutes.

Add the peaches, cover and reduce heat to medium-low. Simmer gently until the peaches are just cooked through, 4 to 6 minutes. The chutney will thicken slightly as it cools. Transfer to jars or a plastic container and refrigerate up to a week.

-- The Associated Press