When picking a peck of peaches it’s easy to forget that you will inevitably come home with more peaches than you know what to do with. You will also likely have friends with the same issue, who will pawn their peach deserts off on you. Maybe this isn’t a problem for some, but after consuming my body weight in peaches and butter this week I was desperate for an alternative use.
I froze them… 3 quarts to be exact.
I ate them with my lunches.
I made peach cobbler.
And there were still more.
I was feeling inspired after teaching a canning and food preservation class two weeks ago but didn’t have all of the equipment required to actually make canned peaches. But peach chutney sounded like something that I could use quickly and not die from a peach over dose.
Perfect Peach Chutney
- 1 1/2 lb peaches (about 5 medium)
- 1/4 cup dried cherries
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 1 tbsp grated ginger
- salt to taste
- 1/2 tsp red pepper flakes (optional)
Wash, peal and sliced peaches in 1/2 inch pieces, place aside. Over medium heat, cook onion until tender for about 5 minutes. Add garlic and ginger, cook for another minute. Add cherries, sugar, vinegar, salt and red pepper. Bring mixture to a boil and reduce heat to a low simmer. Cook until syrupy, about 10 minutes. Add peaches. Raise heat to medium-high and cook until soft. Transfer into glass jars and allow to cool completely.
I think this will be perfect on top of chicken breasts. Last summer I went on a crazy hunt for chutney to serve with chicken and it was worth it. Sorry Virginia Chutney Co, but my peach chutney is far superior. (Don’t worry, I’ll be back for your mango.)
Seven peaches to go…
{ 3 comments… read them below or add one }
Mmm… looks beautiful! And delish!
Mmm I love peach/ fruit chutney type things on chicken breasts. Good idea!
When I make something I also try to make it better than the pros. Congrats on the chutney