Peach Chutney with Calendula

To make the chutney:

2 cups peeled, pitted and chopped up peaches
1/4 cup minced yellow onions
1/2 teaspoon minced garlic (homegrown -- can't get any more local than that!)
1/4 cup golden raisins
1/4 cup thompson raisins
1/3 cup muscovado or brown sugar
1/2 cup cider vinegar
1 1/2 teaspoons minced ginger
3/4 teaspoon cinnamon
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon dried hot red chili peppers, or to taste
petals from 2-3 calendulas (calendula officinalis) --depends on how big they are -- white tips (the part that connects to the pistil/carpels) cut off
marigolds (tagetes tenuifolia)or additional calendula petals for garnishing

Combine all of the above in a saucepan except for flowers. Cook over low heat, stirring frequently, for 1 hour or so, or until thickened. Transfer to a bowl and chill until serving time.

This recipe can also be quadrupled and canned (canning information here) -- makes a great holiday gift, presented in a gift basket with some chevre or other cheese and a baguette or a box of crackers.

For serving:

Cream cheese or goat cheese, softened (I used Organic Valley's)
Crackers (I used stone ground wheat) or toasted pita bread cut into wedges, or toast points, or a baguette cut into thin slices and toasted

Before serving, fold in calendula petals into chutney. Smear softened cream cheese on cracker and top with a teaspoonful of chutney. Garnish with a marigold or more calendula petals.