I'd never made peach chutney, but let me tell you - it's so easy, makes enough to freeze (or can), and it goes just swimmingly with pretty much anything. It's got that killer combination of sweet-spicy-sour that I find utterly addictive. I served it with goat cheese over a burger here, but this week I am planning to serve it with grilled pork tenderloin. I'm positive that it would be great with any number of grilled proteins, as a topping for bruschetta, or even over some goat cheese or cream cheese as an appetizer. Oh! Or over baked brie, kind of like this sweet and spicy baked brie I posted earlier this summer! Like I said, it's amazingly versatile, lasts for a few weeks in the fridge, freezes well… basically it's just an all-around great thing to have on hand.
And should you find yourself with some peach chutney on hand, I beg of you: pretty please make this burger? I promise you'll love it!
adapted from epicurious.com
makes 2-3 cups
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped white onion
- 1 small jalapeño or serrano chile, seeded and chopped finely
- 1/3 cup golden raisins
- 1 Tbs minced garlic (2-3 cloves)
- 1 Tbs minced fresh ginger
- 1/2 tsp kosher salt
- 1 1/2 lbs firm but ripe peaches, peeled, pitted, and coarsely chopped
In a medium saucepan, combine the vinegar and sugars over medium-high heat. Bring to a boil and add the bell pepper, onion, jalapeño, raisins, garlic, ginger, and salt. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Add the peaches and any accumulated juices, and cook an additional 10-15 minutes, or until the liquid has thickened and the peaches are soft and tender, but still retain their shape.
Remove from heat and cool to room temperature. Serve as desired, or store in the refrigerator in an airtight container.