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. 

Equipment: 
Heavy bottom 2 quart saucepan 
Measuring cups, mixing spoons, mixing bowl 
Sharp paring knife, cutting board 
Storage jars 

Ingredients
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

Procedure:
  • 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?


Comments

Popular posts from this blog

Onion Rolls (pocket style) - updated Oct, 2018

Egg Kichel (Bow Tie Cookies)

Potatonik (Potato Pudding-Bread)