Saturday, September 22, 2012

Peach Chutney

Still on the hunt with what to do with all those leftover peaches from the end of summer? Search no more! Make some delicious peach chutney, a wonderful topping for meat (chicken and pork especially), eggs, pancakes, or a variety of other options. I made and canned quite a few jars of this, but you can make it to keep it in the fridge. This is adapted from a recipe on

Peach Chutney
1/2 cup cider vinegar
1/4 cup loosely packed brown sugar
1/4 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

1. Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil.

2. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.

3. Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

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