To prep, roughly dice the peaches, finely dice the red onion, and grate the ginger. 

In a small saucepan, heat some avocado oil over medium heat, then add the onion, grated ginger, and mince the garlic clove. Saute for about 5 minutes, until the onions are translucent, and adding extra oil if needed to avoid burning.

Then add the peaches, apple cider vinegar, chili powder and cinnamon to the saucepan, stirring thoroughly to combine, and leave on medium heat for about 1 minute. Lower the heat to low, and let simmer for about 20 minutes or so, until you've reached your desired texture and consistency. The peaches should be soft but not totally decimated, and the mixture should be on the thicker side, but easily slide off a spoon. When finished, add salt to taste, and stir in the honey which should melt in easily.

Add the chutney over chicken, pork or any other animal protein of choice, on a sandwich or cheese and crackers, or even a vegetarian dish such as chickpeas, veggies and rice! Store any extra in a container in the fridge.