Peach-Pistachio Chutney | Oregonian Recipes

Ingredients

• 2 2/3 cups granulated sugar
• 1/2 cup distilled white vinegar
• 1 teaspoon mustard seeds, slightly crushed
• 1 teaspoon fennel seeds, slightly crushed
• 1 teaspoon whole cloves
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon crushed red pepper flakes
• 3/4 cup dried currants
• 1/2 teaspoon salt
• 4 pounds peaches, pitted, peeled and sliced into 1/4-inch-thick wedges
• 1/4 cup fresh lemon juice
• 1 cup shelled and chopped pistachios