Peach, Cherry & Poblano Chili Chutney

Great as a finishing touch for grilled lamb, pork or chicken.

Method:

1. In a large rondo, combine cider vinegar and red onions and bring to a boil. Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.

2. Let cool, discard cinnamon and serve or cover and chill. Refrigerate and use as needed. Will keep for up to one month.