Peach chutney

Really easy and can be frozen, then thawed, without affecting texture or taste. Add crushed red pepper flakes for a piquant taste.

from http://www.epicurious.com/recipes/food/views/106974
Servings: Makes about 4 cups.

4 green onions, chopped
1/4 cup dried currants
1 tablespoon Sherry wine vinegar (I use balsamic or red wine vinegar, instead)
2 teaspoons grated peeled fresh ginger
1 3/4 pounds peaches (about 4 medium), peeled, halved, pitted

Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.