4 lb slightly under ripe peaches
3 cup sliced onions
1/3 cup olive oil
1 tablespoon turmeric
1 tablespoon ground cumin
2 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon dried red pepper
1/2 teaspoon pepper
1/2 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves.
2 cup white wine vinegar
2/3 cup firmly packed brown sugar
2/3 cup white sugar
Haven't made this for a couple of years, but it's pretty tasty. Saute onions in olive oil for five minutes or until tender. Add spices and saute for 2 minutes. Stir in vinegar and sugars, then simmer, partly covered for 15 minutes.
Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and slice. Add to onion mixture and simmer just until tender. Transfer with slotted spoon to sterilized mason jar.
Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to almost cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool.
Tighten caps and let stand in dark place at least 2 weeks.
I don't remember where this came from, but I suspect that it was either Gourmet or Sunset Magazine. In my handwritten copy it also called for 2 teaspoons ground cumin as well as one tablespoon. I omitted it above, but I think it should have been 2 teaspoons ground coriander.
Posted by Stephen Ceideberg; May 2 1991.
