{Peach Chutney #2}

1 firm-ripe peach
1/4 cup golden raisins, chopped fine
1 fresh serrano or jalapeno chili, seed and chopped fine (use rubber gloves)
1 tablespoon finely chopped peeled fresh gingerroots
1 1/2 teaspoon finely chopped shallot
1/4 teaspoon ground cumin
1 tablespoon sugar
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice

Halve and pit peach and cut into 1/8 inch dice. In a bowl combine peach, raisin, chili, gingerroot, shallot, and cumin. Chill chutney, covered for at least 1 hour and up to 2. About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature. Makes about 1 1/2 cups.

source: Best of Gourmet magazine