Tomato Peach Chutney

Preparation

1. Heat 2 tablespoons sunflower or other neutral-tasting oil in a medium sauté pan over medium heat, then add 1 thinly sliced small onion, 2 thinly sliced garlic cloves, 2 teaspoons peeled and thinly sliced fresh ginger (from a 1/2-inch piece), and 1/2 teaspoon coarse salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add 1/4 cup sugar, 1 dried bay leaf, 2 peaches (cut into 1/2-inch dice), and 1 tomato (also cut into 1/2-inch dice). Bring to a boil, then reduce heat and simmer, partially covered, until fruit is tender but not falling apart (the chutney should have a loose jam like consistency), 15 to 20 minutes. Stir in 1 tablespoon white vinegar and season with coarse salt and freshly ground pepper.