Thursday, October 4, 2012

Peach Chutney

From the kitchen of One Perfect Bite...The leaves here are just now starting to color and our orchards are still bearing fruit. Local markets are filled with apples and pears and there are still peaches to be had. Despite the rush of packing, I gave into temptation and came home from my favorite farm stand with enough peaches to make one last pot of this truly lovely chutney. The recipe was developed by Michael Lomonaco and it was served with certain dishes at his restaurant, Windows on the World, before the towers fell. I love to serve this jewel-toned condiment with pork and chicken in the fall. The chutney is not processed, so it can only be kept for a week or so, but it is a lovely addition to a meal and it is wonderful when used to top a schmear of cream cheese. This is really easy to make and the recipe is nearly foolproof. If the syrup appears to be too thin at the end of the recommended cooking time, continue to boil it until it thickens to your liking. The chutney should be served at room temperature. I know that those of you who try the recipe will really enjoy this condiment. Here's how the chutney is made.

Fresh Peach Chutney
...from the kitchen of One Perfect Bite courtesy of Michael Lomonaco

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, cut in 1/4-inch dice, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white or dark raisins
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


1) Put vinegar and both sugars into a non-reactive pot and bring to a boil over medium heat. Add red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer for 10 minutes. Add peach segments and simmer an additional 5-10 minutes. If peaches are still firm or the syrup is too thin allow to cook several minutes more.
2) Remove pan from heat and allow mixture to cool for 15 minutes. Transfer to a jar or small bowl for serving. Serve at room temperature. Leftovers can be refrigerated for up to one week in a covered container. Yield: 2-1/2 cups.

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Reshmi Mahesh said...

Relish with peach looks lip smacking good...Loved the chutney...

My Unfinished Life said...

that chutney looks so vibrant!!

Duncan D. Horne - the Kuantan blogger said... it!

Red Nomad OZ said...

Back in the days when my palate was underdeveloped, I'd never have dreamed of 'wasting' peaches on chutney! Now I guess I'm over that phase, because this recipe looks delicious!

Katarina said...

What a tasty chutney! Have a great day!

Kim said...

Never think about chutneys, always forget about these... It's a shame, I know. This one looks really good!

Whats Cookin Italian Style Cuisine said...

this looks fantastic never had peach got to try this!

Shug said...

so glad to have this recipe. My family loves Pear Relish, but at the moment there isn't one single jar left in the pantry. This does sound good and I think my family would love it on top of fresh peas as well.....
Thanks for sharing.

Unknown said...

I've had a few chutney's over the years, but surprisingly, never peach! This looks unbelievably good... it would go nicely on a piece of grilled chicken!! YUM!

Tricia @ saving room for dessert said...

Oh Mary - there is something about this that has me drooling! It screams fall. I will make this SOON! Thanks so much.

Angie's Recipes said...

Imaging spread some peach chutney on some homemade bread for the breakfast. ....mmm...that would be heavenly.

Diane said...

This sounds very moorish but the one fruit we have not got in our garden is peaches! No room to plant a tree either :-( Take care Diane

Jenn said...

This looks DIVINE... I do believe I know what I'm doing in my kitchen this weekend! Thank you for sharing!

Jersey Girl Cooks said...

I have never made chutney before. Love the fall colors and peach is one of my favorite fruits.

Sue/the view from great island said...

Gosh Mary, we are channeling each other today. I'll have to make some of this before all the peaches are gone, it looks beautiful, and one can never have too much chutney!

Ellen Whyte said...

Delicious. A pain to make with the smell and all, but delicious!

teresa said...

what a gorgeous chutney, the possibilities are endless!

We Are Not Martha said...

Yum! I want to make this and have peaches with me all winter long :)



I have always thought that chutney was a funny word. But this looks delicious.

I wonder if the chef that developed it lost his life on 9/11?


Salsa Verde said...

Hi Mary,
This chutney might be so delicious with this combination of flavours and the colour is so bright and vibrant!!!

France@beyondthepeel said...

I love peach chutney. It wouldn't last more than a week in our fridge anyway. hahaha

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