I love condiments: Ginger Peach Chutney

With literally dozens of peaches left over from my jamming session with Becky, I was sent home with about twelve peaches approaching perfect ripeness.  Seeing as though there would be no one besides me and the hubby to devour any peach dessert I whipped up (and we usually plow through fruit crisps at a rapid pace), I wanted to make something else of the savory sort that would last longer than a dessert.  Enter Ginger Peach Chutney.

One thing I love about condiments like chutney is their versatility.  Have a bland piece of grilled chicken you want to jazz up?  A piece of leftover pork tenderloin?   Throw on some chutney.  And need I mention its place on a cheese board?  This particular chutney would be great with many types of cheese, from a Cabot Clothbound Cheddar to Formaggio Kitchen’s new Welsh, cow’s milk Hafod, or even the luscious Gratte Paille I had this weekend, smeared on a baguette slice with a dash of chutney.  The combination of sweet, heat, and acid from the peaches, onions and ginger, and vinegar respectively create the perfect, all-around condiment! 

Ginger Peach Chutney 

4 large peaches (these were HUGE, could use 5 smallish), blanched and peeled

1/4 c. red onion, finely diced 

1/4 c. shallot, finely diced

1 tbsp. fresh ginger, finely diced

1 tbsp. butter

1/2 c. sugar

1/4 c. brandy

1/2 c. cider vinegar

Melt the butter and sweat the onion, shallot, and ginger for 2-3 minutes over medium-low heat.  Meanwhile, dice the peaches into small chunks, adding to saucepan.  After another 2-3 minutes, add the sugar, brandy, and cider vinegar.  Increase heat, bring to a boil, then return the heat to low and cook for 15-20 minutes, stirring occasionally.  Pinch of salt and pepper to taste.

This entry was posted in British cheese, French cheese, peaches, triple cream cheese, Vermont cheese. Bookmark the permalink.

5 Responses to I love condiments: Ginger Peach Chutney

  1. Sheila Murawski says:

    Dear Jess — I’m glad that you’ve started adding recipes! I’ll probably never make jam, but I can’t wait to make the chutney. Hope I can still find local peaches. Photos are stunning. Do you have a special arrangement with the Formaggio people? Anyone who reads your blog must be trotting over there molto rapido. Sheila

  2. Pingback: Sunday Feast | Eating the Rind

  3. Pingback: Thanksgiving: The final countdown, a few cheeses, and a favorite appetizer! | Eating the Rind

  4. Pingback: Summer munchies: eggplant caponata | Eating the Rind

  5. Melissa says:

    Just came across this recipe. Do you know how or if this recipe can be adapted for canning?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s