Spiced Peach Chutney

Spiced Peach Chutney is a glorious condiment to use on brie (warm or cold), grilled pork or chicken and pate.

I first served it with barbecued spareribs and the peach spice flavour really suited the barbecued rib flavour. I next served it with my “Stand Up Chicken” recipe. It was a nice compliment to the tender and juicy chicken. There was still some remaining, so I used it on a sandwich with cheese and fresh tomatoes….amazing!

This is a very versatile side.

Print recipe

Serves	3 cups
Inspiration	Canadian Living Sept 2013

Ingredients

4 Firm ripe peaches
2 Tsp olive oil
1 Large onion (small chop)
1 Jalapeno pepper (washed, seeds removed, minced)
2 Tsp minced fresh ginger (or substitute with 1/4 tsp of ground ginger)
1/4 Tsp ground coriander
1/8 Tsp ground cinnamon
6 Tbsp white sugar
3 Tbsp cider vinegar
1/2 Tsp salt
good grinding of pepper
1 Tsp cornstarch mixed with 1 tbsp water

Directions


Bring a pot of water to boil. Drop in the peaches and blanche for 17 seconds. Remove to a pot of iced water (the boiling water makes the skins easy to remove; the iced water prevents the peaches from cooking

In a large frying pan heat the oil over medium heat. Add the onion and cook for about 5 minutes until translucent, but not browned. Add the jalapeno pepper, ginger, coriander and cinnamon, stirring frequently for another 7 minutes.

Slide the skins of the peaches and chop into 1/2 inch chunks (will make about 3 cups)

Stir in the peaches, sugar, vinegar, salt and pepper. Cook, stirring until peaches are tender, but still hold their shape (about 5 minutes). Stir cornstarch with water; stir into peach mixture and cook, stirring, until thickened, about 1 minute.

Let cool. Refrigerate in a covered containerfor up to 3 weeks, or freeze for 2 months. Serve with barbecued chicken or ribs or as a condiment with cheese or in a sandwich.