Peach Chutney

By Foodiewife

Talk about delicious! I used homemade peach jam, instead of fresh peaches (which are not in season). This chutney was the perfect balance of sweet & savory, and complimented with a beautiful 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

Ingredients

• 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
• preparation
• 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 didn't add the white sugar

Details

Servings 2
Preparation time 25mins
Cooking time 25mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

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 (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 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.

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).

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.

This recipe was adapted from:
Epicurious | November 1999
by Michael Lomonaco
Windows on the World, New York, NY