Chop up half of the yellow onion and the 2 peaches.

Then add a tablespoon of olive oil to a pan and place it over a medium flame/heat. Add the chopped onion to it and saute for about a minute.

When the onions have cooked for a minute, add in the chopped peaches, the maple syrup, the apple cider vinegar, and grate in the ginger.

Cover the pan and let the peach mixture cook for about 7 minutes. While it cooks, uncover the pan and give the mixture a good stir every 2-3 minutes to keep the ingredients from charring.

Then add in the cinnamon, cardamom, turmeric, and coriander and let the mixture cook uncovered for another minute while stirring it often.

Turn off the stove and set the peach chutney aside.

Add in the zest of lemon and season with salt and pepper.

Serve lukewarm or cold. Store leftovers in an airtight jar in the fridge for up to 1 week.