PEACH CHUTNEY

Happy 2026 everyone! May it be filled with wonderful memories and amazing meals. Finally settling down to catch up on some memorable recipes I wish to share after a wonderful, busy few months creating wonderful dishes, entertaining, and enjoying beautiful meals with friends and family. I know starting off with a peach recipe is a little off-season, but I needed to start somewhere. Chutney is one of my all-time favorites as it adds so much depth and flavor. Some may be spice forward or sweet. I love a balance, and this recipe did not disappoint. It is wonderful over grilled fish, chicken, pork or just a vegetable rice dish. This recipe makes approximately 2 1/2 pints, so you can enjoy it over a few dishes for about up to 6 months.

Note, it is best to poach peaches when they are ripe (not too ripe). Save this recipe for summer when peaches are at their prime 🍑

INGREDIENTS
4 lbs. firm, ripe peaches (not too soft)
1 2/3 cups light brown sugar
1 cup apple cider vinegar
2 tablespoons fresh minced ginger
1 small red onion slivered (or shallot)
12 cardamon pods slightly cracked
1tablespoon red hot chili pepper
salt

RECIPE
Bring a large pot of water to a boil and fill another large bowl with ice and a little water. Using a paring knife, score the bottom of each peach with a small X. (this helps with the pealing process).
Add the peaches to the boiling water for approximately 30 seconds, then transfer them to the ice water bath with a slotted spoon.
Let cool for about a minute or so.
Peel the peaches (skin should just slip off). Halve them and remove the pits.
Cut the peaches into 3/4” dice.

In a medium dutch oven, combine the brown sugar with the vinegar, ginger, onion and cardamon. Stir to dissolve the sugar and simmer over moderate low heat until the onion is slightly softened, about 8 minutes.
Add the peaches, chili pepper and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about one hour.
Ladle the chutney into five 1/2 pint canning jars, tapping lightly on a flatsurface to release any air bubbles.
Seal the jars and refrigerate for up to 6 months.

Bon Appétit 🧡