Millions of Peaches: Peach Chutney
Stephane Ohayon·
Our Community
··1 min read

Millions of Peaches: Peach Chutney

“Millions of peaches, peaches for me…” So the song goes.  And that is just a-okay with me.

I love peaches, so the idea of having millions of them seems like a pretty grand one.  This week, I stopped by the farm stand and treated myself and my family to a whole lotta freshly picked peaches.  So many, in fact, that my wife was a little horrified by my peach inspired shopping spree.

“What in the world are you going to do with all these peaches?” She demanded.

What in the world, indeed?  Peaches are a versatile fruit because you can prepare them in so many fantastic ways – cooked, canned, flambéed, puréed, baked – all delicious.  Although many people think of dessert when they hear the word peach, they also make a wonderful accompaniment to main dishes like pork chops and roasted chicken. 

This week, I am sharing my recipe for peach chutney, which would go very well with the pork tenderloin recipe I shared earlier this year. And for the record, once my wife tasted my peach chutney, she stopped complaining about the exorbitant amount of peaches I purchased and started canning (take that Fresh Tomato Sauce Recipe!)!

Happy Cooking!

Chef Stephane

Peach Chutney

Ingredients:

  • 3 pounds firm, ripe peaches, peeled and cubed (pits removed)
  • 1 2/3 cups light brown sugar 
  • 1 cup apple cider vinegar divided
  • 2 tablespoons of olive oil
  • 2 tablespoons minced fresh peeled ginger
  • 1 tablespoon of fresh minced garlic 
  • 1 large shallot, finely diced 
  • ½ cup dry raisins
  • 1 tablespoon each of ground cinnamon, nutmeg and red chili powder
  • 1 squeezed lemon
  • Salt and cracked pepper to taste

Directions:

  1. In a large skillet, heat olive oil at medium heat then add the shallot, garlic, and raisins. Saute and stir until the shallot sweats.
  2. Add ¼ of the apple cider vinegar and the peaches.
  3. When peaches start to golden (about 5 mins), add the rest of the ingredients and gently stir for about 5 mins.
  4. Simmer the chutney by covering the pan and cook on low for about 15 mins.
  5. Uncover and increase heat to medium high for about 5 mins or until you have reached your preferred thickness.
  6. Let cool and serve or can it and place in fridge.