Bakeapple Peach and Ginger Chutney

Pictured on grilled chicken.

My take on a peach chutney with the addition of wild Newfoundland bakeapples (cloudberries). If you don't have access to bakeapples, it is still a good peach chutney, just double the dried peaches. Delicious on roasted or grilled chicken or pork or even with roasted vegetables.

Begin by sautéing together in a small pot for a few minutes until softened

1 small red onion chopped
3 garlic cloves minced
3 tbsp olive oil

Add
1 cup bakeapples (cloudberries)
6 large dried peach halves, chopped
2 small seedless oranges, supreme and chopped
2 tbsp fresh ginger root minced
1 ½ cups apple juice
1 tsp sea salt
1 tsp cracked pink peppercorns
½ tsp ground cardamom
½ tsp nutmeg
½ tsp cinnamon
½ tsp 5 spice powder
½ tsp turmeric
¼ tsp chilli flakes (optional)
½ tsp paprika

Simmer together gently for about a half hour to 45 minutes until the mixture thickens and resembles a thick chunky jam.