Making your own chutney isn't difficult at all. I particular love peach chutney-- that has the perfect balance of sweet 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 particuarly look forward to in the summer months.
Course Condiment
Keyword Chutney, Peach Chutney
Prep Time 1 hourhour25 minutesminutes
Cook Time 13 minutesminutes
Total Time 1 hourhour38 minutesminutes
Servings 12
Calories 105kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
1/2cupcider vinegar
1/2cupbrown sugarloosely packed
1/2cupwhite sugar
1large sweet red pepperseeded, diced 1/4 inch, about 1/2 cup
1small white onionpeeled and sliced thin, about 1/2 cup
1small jalapeño pepperseeded and diced, 2 tablespoons
1/3cupwhitegolden raisins (optional)
1tablespoonfinely chopped garlic
1tablespoongrated ginger
1/2teaspoonsalt
1 1/2poundsfirm 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
I didn't miss adding the raisins at all, and I would definitely 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).This recipe was adapted from: Epicurious | November 1999 by Michael Lomonaco Windows on the World, New York, NY