Talk about delicious! I used homemade peach jam, rather than fresh peaches (which aren’t in season). This chutney was the perfect balance of sweet & savory, and complimented with a lovely seared and roasted fish. This recipe is a keeper!
To see how I made this, copy this link: http://foodiewife-kitchen.blogspot.com/2010/04/peach-chutney-steelhead-trout.html
- 1/2 cup cider vinegar
- 1/2 cup loosely packed brown sugar
- 1/2 cup white sugar**
- 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
- 1 small white onion, peeled and sliced thin, about 1/2 cup
- 1 small jalapeño pepper, seeded and diced, 2 tablespoons
- 1/3 cup white (golden) raisins (optional)
- 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
- I would decrease the white sugar, or the chutney can be a bit too sweet
- NOTE: *I used 1 jar of homemade peach jam, and did not add the white sugar
Preparation time 25mins
Cooking time 25mins
Adapted from foodiewife-kitchen.blogspot.com
Heat a small amount of olive oil, in a pot, and saute the red pepper, onion, and garlic, for 3-5 minutes–until tender. Add the jalapeño, raisins (which I did not use), ginger, salt, vinegar and brown sugar (I omitted using the white sugar)and jar of peach jam and simmer about 15 minutes.
If using fresh peaches– Add the peach segments and simmer a further 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may additionally allow to cook for a minute or two to reduce liquid.
I did not miss adding the raisins at all, and that I would certainly want to use fresh peaches (which were out of season). The chutney has a perfect blend of ginger, with a subtle taste of jalapeno and just the right balance of sweet (by reducing the sugar from the original recipe).
Remove from the heat and permit 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.
This recipe was adapted from:
Epicurious | November 1999
by Michael Lomonaco
Windows on the World, New York, NY