Fresh Peach Chutney
Peaches, figs, and soon, early apples. Late summer/ early fall in the Garden State!
This is an easy condiment made on the stove top.
This condiment is NOT processed. It will keep in your fridge for a week to 10 days.
Use the heaviest bottom covered saucepan you have to avoid burning on the bottom.
Heavy bottom 2 quart saucepan
Measuring cups, mixing spoons, mixing bowl
Sharp paring knife, cutting board
The ingredients are more a guide than a hard and fast recipe, feel free to improvise, the results will surely be delicious.
4-5 large, slightly under-ripe peaches, peeled, pitted, diced
1" piece ginger, peeled and sliced into 2 or 3 pieces
2 - slices red onion (about 1/2 inch slices), chopped
1/2 small shallot, diced finely
1/2 sweet pepper diced (it's pretty to use a mix of green and red)
1/4 cup white vinegar
1/3 cup sugar (you may want a bit more, correct after the mixture is cooked and cooled)
1/4 tsp ground black pepper (or more to taste)
1/4 tsp salt
1/2 tsp ground ginger
1/2 tsp ground tumeric
2 cinnamon sticks
- Mix all of the ingredients in a large bowl
- Pour into the saucepan and bring to a simmer
- Cover and simmer for approximately 15 minutes, onion pieces will soften, the peach pieces will be soft, but intact
- Cool and pour into clean jars , cover and keep in the refrigerator
- The chutney will stay for 7- 10 days
- Other additions/flavorings you may consider: a small hot pepper, 1-2 cloves of garlic, diced celery pieces, slivered almonds. Use your imagination and share the ideas on this post!
Want to try another delicious condiment on BreadandBabka?