1 1/2 pounds fresh peaches, pitted, peeled and chopped in a medium saucepan, bring the vinegar and both sugars to a boil. Cook, stirring, just until golden, several minutes.

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Put all ingredients in a saucepan and let simmer for about 30 minutes while stirring.

Peach and red pepper chutney. In heavy saucepan combine peaches, onion, rice vinegar, cider vinegar, sugar, chili pepper and five spice powder. Add chopped peaches, salt, sugar, crushed spices,. 10 rows add garlic, peppers and onion;

Coarsely chop peaches and shallot. Grill peach halves and shallots over 400° to 500° (high) heat, covered with grill lid, 4 minutes on each side. Simmer for 10 mins until the sugar has dissolved and the peppers are starting to.

Stir in red pepper and salt (if desired). Remove the pan of chutney from the stove and remove any inedible flavoring ingredients before proceeding. Blanch, peel, and chop peaches.

Skin and core the peaches, then finely dice. Allow the chutney to cool on the counter for 5 minutes. Ingredients 1 (16 ounce) can peach slices, drained 1⁄ 4 cup golden raisin 1⁄ 4 cup dried apricot, diced 1⁄ 4 cup light brown sugar 1 (8 ounce) can crushed pineapple 1 small onion, chopped 1⁄.

Add pepper, onion, jalapeno, raisins, garlic, ginger,. Chopped red pepper directions in a food processor, add apricots, peaches, peach preserves, horseradish and spices. Pulse using quick on/off motion until fruit is coarsely.

Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10. Sauté whole spices with onion, ginger, garlic, and red chili in the oil.