Shallot & Peach Chutney
Submitted by [email protected]
Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.
YIELD
3 cupsPREP
10 minCOOK
30 minREADY
40 minWhen peach season hits, this is what you make. Ripe peaches simmered with sliced shallots, golden raisins, and fresh ginger in a tangy bath of cider vinegar, brown sugar, and lemon juice. Cinnamon and garlic round out the edges.
Twenty minutes of simmering and it thickens into a chunky, glossy chutney that balances sweet, sour, and spicy in every spoonful.
Spoon it over grilled pork chops, spread it on a cheese board next to sharp cheddar, or serve it alongside baked fish. It keeps beautifully in the fridge and freezes like a charm.
Kitchen Tips
- Use ripe but firm peaches so the chunks hold their shape during simmering
- Stir frequently in the last 15 minutes to prevent the sugars from scorching on the bottom
- This chutney improves after a day or two in the fridge as the flavors meld together
- Frozen peaches work in a pinch when fresh aren’t in season
Ingredients
Directions
In a large saucepan, combine the peaches, shallots, vinegar and lemon juice.
Bring to boiling, reduce heat.
Simmer, stirring occasionally, for 5 minutes.
Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes.
Cool; spoon into refrigerator or freezer containers.
Cover and chill.
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