4 lb Slightly under ripe peaches
3 c Sliced onions
1/3 c Olive oil
1 tb Turmeric
1 tb Ground cumin
2 ts Minced garlic
1 ts Minced ginger
1 ts Dried red pepper
1/2 ts Pepper
1/2 ts Ground cardamom
1/2 ts Dry mustard
1/4 ts Nutmeg
1/4 ts Ground cloves.
2 c White wine vinegar
2/3 c Firmly packed brown sugar
2/3 c 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.