Instructions: Heat oil in skillet. Add onion, gingerroot and curry powder. Cook over Med-Low heat for 4-6 minutes, stirring occasionally until onions are tender. Stir in currants, sugar and vinegar. Cook for 1-2 minutes. until syrupy. Remove from heat and stir in peaches. Warm through and serve at room temperature or cover and refrigerate up to three days.

NOTES:
This recipe makes only one cup of chutney, and should be used within 3 days.

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