Making your own chutney isn’t difficult at all. I particular love peach chutney– that has the perfect balance of sweet, spicy and tangy. You can use fresh peaches, but I happened to have a jar of peach jam. This worked out perfectly. It’s lovely on grilled fish and something I particularly look forward to in the summer months.
I couldn’t resist buying fresh Steelhead Trout fillets, while at my market on Saturday morning. They were such a beautiful color, and I like to prepare them very simply– salt & pepper, seared and roasted in olive oil. It’s a technique I learned from Ina Garten, and it never fails to produce moist fish in a short amount of time. I was suddenly inspired to make a peach chutney, because I have several jars of peach jam that I made last summer. I found a recipe for peach chutney on Epicurious, and I was thrilled that I had all of the ingredients on hand– well, except for fresh peaches. I figured that I would improvise, and reduce the amount of sugar in the original recipe. I didn’t photograph how I made the chutney, because I was a) very hungry b) wasn’t sure how the chutney would turn out because c) I had never made a chutney before!
The ingredients I used were: thinly sliced onion, diced red pepper, diced jalapeno, fresh minced ginger, minced garlic, brown sugar, apple cider vinegar, kosher salt & peach jam (fresh peaches would have been nice). I cooked this for about 15 minutes and let it simmer until it thickened. I could not stop tasting it, it was so delicious! So, I quickly wrote down the recipe and grabbed the camera.
The fish took about 4 minutes to sear, and about 4 minutes to roast at 450F. I also roasted some asparagus, and boiled some potatoes.
This dinner was ready in about 30 minutes, with the chutney taking the most time to make.
TASTING NOTES: My son (who has moved back home with us), my husband and I both loved the chutney. I can’t wait to make more of this– in fact, I might make a huge batch and (using a water bath canner), I might store this along with my homemade jams that I like to make. The chutney has flavors of ginger that comes through, balanced with a little jalapeno (I think I could have easily used two jalapenos), with a little bit of sweetness. This chutney would be excellent with a roasted pork tenderloin, and that’s exactly what I’ll do later on this week.
Homemade Peach Chutney
Ingredients
- 1/2 cup cider vinegar
- 1/2 cup brown sugar loosely packed
- 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 (SEE RECIPE NOTES)
Instructions
- 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 didn't use), ginger, salt, vinegar and brown sugar.NOTE: I omitted using the white sugar, using a jar of peach jam and simmered about 15 minutes.
- If using fresh peaches— 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.
- 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.
Notes
Epicurious | November 1999
by Michael Lomonaco
Windows on the World, New York, NY
Nutrition
sounds wonderful, I'm not into fish at all, but I think the idea of using it on pork sounds terrific.
That chutney looks like the perfect accompaniment to that fish.
Debby, your pictures are drop-dead, mouthwatering gorgeous!
This sounds really really good. We should have peaches soon here in Texas, what a great idea! ~LeslieMichele
All you had to say was a technique by Ina Garten-that was enough for me 🙂 Seriously, this looks fabulous. The chutney is looks really good. Please jar tons of it. It will be wonderful with so many dishes.
That looks like a fabulous combo. I'd probably make the chutney with mangoes though, as the peaches that make it here aren't so great.
I love a good chutney and it seems like it would go especially well on a fish like trout. This looks like a fabulous meal!
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I love chutney with fish – this dish looks and sounds amaazing.
I am a fan of chutney!! All kinds…anytime! This is a great match up!
The trout looks delicious–and I am sure it paired perfectly with the chutney–a beautiful dish.
This looks wonderful! Beautiful trout and beautiful colors!
Debby,
Those are some georgeous photo's. I have never tried steelehead trout. It sure looks delicious. The chutney is awesome amd would pair well with pork also. I'm going to have to see if I can locate that fish and will definately have to make up a jar of your chutney. Thanks.
Love it! Scrumptious! Both photos and recipe (and blog design)!
This looks like a gorgeous meal!
I'm a big chutney fan so I can't pass up trying this delicious looking relish. Trout isn't available now so I'll give it a try on salmon fillets.
Tht trout looks very much like salmon- no wonder you were attracted to it's color.
Ooh and I think your quartet of chive blossoms is lovely!
Me? I'd have to go for crib bedding. You know, for some day 🙂
I have never heard of this steelhead trout, but it looks gorgeous with it's pink hue (so much like salmon). I bet it paired wonderfully with your peach chutney. Chives are one of my most favorite herbs and I love the photos with the chive flowers – gorgeous!