Fresh Peach Chutney
This past weekend was a canning extravaganza! My foodie friend Caitlin and I had been planning for weeks. Emails were volleyed back and forth with recipes and variations and shopping lists and yet more recipes. We could hardly contain ourselves. We were complete jar heads.
We finally agreed on a handful of recipes. Set aside for the time being were tempting concoctions including tomatillo salsa and pickled peppers and berry jams. We’ll save those for another day. This weekend we focused on bread and butter pickles, dill pickles, hot pickled beans, balsamic roasted fennel & onion jam and, my personal favorite, fresh peach chutney. At one point Caitlin’s husband even tossed a few errant carrots into some leftover pickling liquid and, voila, pickled carrots. Divine.
But back to the peach chutney. Peaches are bountiful everywhere I look these days. And friends down in California just finished their annual peach-canning weekend (they “adopt” a peach tree every year and always concoct the most amazing preserve recipes). So I’ve been inspired to try some new peachy delights. Luckily my friend Leslie shared a mouth-watering recipe for mango chutney with me not too long ago. So – kismet. Why not try it with peaches?
I’m happy to say that the result is sublime. Tart from the vinegar and sweet from the peaches and aromatic from ginger and garlic and cardamom. This was my first foray into chutney preparation and I couldn’t be happier. I served it last night with a local sharp white cheddar and fresh French bread and am looking forward to pairing it with a cauliflower and chickpea curry soon. The sweet/savory combination would obviously lend itself well to any kind of Indian-inspired chicken dish – or just plain old roast chicken I would think. And, dare I say it, perhaps this new favorite preserve might be a delectable topping for a bit of thick, creamy Greek yogurt. Endless possibilities…
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Fresh Peach Chutney
Yield: ~ 4 cups
- 2 lbs firm peaches (approximately 4 large)
- 2 cups sugar
- 1 cup vinegar (apple cider or white)
- 3″ piece ginger
- 4 cloves garlic
- 1/8 teaspoon hot chili powder (i.e. Cayenne Pepper)
- 1 teaspoon mustard seeds
- 1 tablespoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1/2 cup golden raisins
Blanch peaches by cutting a small “X” at the end and dunking in boiling water for about 1 minute. Remove and set aside to cool for at least 10-15 minutes. Remove skin and pits. Then cut into a small dice and set aside. Note – if you’re going to do this in advance, squeeze some fresh lemon juice over the peaches to prevent browning.
Place sugar and vinegar in a medium saucepan over medium low heat and simmer for 10 minutes
Remove the skin from the ginger (using a small spoon to scrap it off works well) and use a microplane to grate the ginger directly into the hot sugar & vinegar mixture. Press the garlic into the mixture as well and then add the rest of the spices and simmer another 10 minutes.
Add the peaches and raisins and cook, uncovered, for about 25 minutes.
Stir occasionally as the chutney thickens. (The chutney may continue to thicken slightly when cool). If it doesn’t thicken adequately, you can add about 1 tablespoon of cornstarch by spooning a few tablespoons of the hot liquid from the saucepan into a small bowl and mixing in the cornstarch. Then add this mixture back into the saucepan and mix well.
When desired consistency is reached, remove from heat and ladle into jars. This will keep in the refrigerator for a week or so. Or you can preserve the jars in a hot water bath by processing for approximately 5-10 minutes.