Peach Chutney From The Bench Market

by Suzanne Heron.

Sweat 1 large yellow onion, diced, and 1 tsp pureed garlic in 2 Tbsp sunflower oil until soft and translucent. Add 8 large rough-chopped peeled peaches, 1/4 c brown sugar (not packed), 2 Tbsp apple cider vinegar, 1 Tbsp ground cumin, 1 1/2 c quartered pitted cherries, juice & zest of 1 lemon, and season with salt and pepper. Cook on medium heat until peaches and cherries are soft, approx. 20-30 min. Take off heat and add 1/2 c golden raisins. Stir and cover for 15mins. Season to taste again & add 1/4 c chopped cilantro.

Serve warm with fish or chicken or chilled with charcuterie and cheese.

– Chef Stewart Glynes, 368 Vancouver Ave, Penticton, 250-492-2222, www.thebenchmarket.com. Chef Stewart has been “in the kitchen” since he was 15!