How to Make Cultured Spicy Peach Chutney

Curtis and I have three mature peach trees in our yard. At the end of June or early July these trees begin to burst forth their bounty in sweet, juicy peaches. For about a month we enjoy peaches fresh from the tree, and we add them to curries, salads, and ice tea. But inevitably we always end up with more peaches than we know what to do with, so I began fermenting them. I came up with this deliciously sweet and spicy peach chutney, which we polished off in a day. So I tripled the recipe to make enough for the week. It is delicious on yogurt, on your favorite hot dogs or sausage (including vegan options), or served with roasted vegetables or along with your favorite curry dish. I particularly love it with chickpea curries. If you prefer a less spicy chutney, just omit or reduce the amount of the cayenne chili.