Ingredients

　　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.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.