2 tsp. olive oil
1/4 c. minced shallot
2 garlic cloves, minced
2 c. diced ripe peaches*
1/4 c. apple cider vinegar
1/4 c. packed light brown sugar
1 bay leaf
5-6 sprigs fresh thyme
large pinch crushed red pepper flakes
1/2 tsp. kosher salt
1/2 tsp. frehsly ground black pepper
water (if needed)
Heat the oil in a heavy sauce pan over medium heat. Add the shallot and saute for 2-3 minutes. Add the garlic and saute for another minute.
Dump in the peaches, vinegar, sugar, bay, thyme, pepper flakes and S+P. Adjust the heat to a bare simmer. Let cook until thick and jammy, about 45 minutes. Stir every once in a while, and add a little water if the mixture starts looking dry.
When I say a bare simmer I mean it, or else you’ll burn half your chutney like I did and end up with a shitty yield.
Pull out the bay leaf and thyme springs, which will have given up all their little leaves.
Great with grilled pork or chicken, but especially delicious on grilled sharp cheddar on sourdough.
*To peel the peaches, plunge them into boiling water for 30 seconds, then cool them down in an ice bath. The skins’ll slip off easily. But you knew that.
We were already planning to go to a local peach festival tomorrow, and NOW I know what to put with the planned pork chop dinner for tomorrow! 🙂 Thanks Michelle, you rock my stripey sox.
This makes me want to go around the neighborhood collecting ripe fruit from everyone’s trees and then cook with it.
I’ve recently found a great source for local peaches and will be making this chutney as soon as I can score some more.- S
Okay, I made it, served it with pork chops, and it was FANTASTIC!! I’ve jarred the rest and will use it on anything I can think of. Thanks Michelle! 🙂
I made this last night for the fam-damily and it was a HUGE hit! The chutney paired with grilled sourdough guyere cheese….luscious! The only problem was that I had to use canned peaches (I know it’s a sin but I live in Alaska and the fruit here sucks!) but it turned out so “fabulous” (bro-in-law’s description) that I will make it again without hestation! Thanks for this!
I’ve had this clipped for weeks until I finally had time to cook it up, as I was roasting a chicken. It’s a terrific recipe and amazing with a good lemon roasted chicken. Next: grilled cheese!
This peach chutney looks divine. I will have to make it once peaches come into season here in New England! What else would you use it with besides that amazing grilled cheese sandwich?
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