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Homemade Peach Chutney

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 hour 25 minutes
Cook Time 13 minutes
Total Time 1 hour 38 minutes
Servings 12
Calories 105kcal
Author Debby - www.AFeastfortheEyes.net

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

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