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.