English Peach and Ginger Chutney

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Peach ginger chutney, parmesan and pita chips
Bombay meets Britain in this fruity, summery chutney. This English style chutney uses fresh, juicy peaches, a touch of sugar and apple cider vinegar. While Indian chutneys are savory and vegetable based – using coconut, tomato, onion, cilantro and or tamarind; English chutneys are fruit based, sweet and tangy.

When there is a glut of summer fruit, make some chutney! Ripe but firm mangoes and pears will also work well in this recipe instead of the peaches. This recipe will give you a mildly sweet, slightly vinegary chutney. Feel free to add more sugar or vinegar to this recipe according to your taste. The vinegar preserves the chutney and you can store it in the fridge for several days. Canning the chutney will, of course, make it last even longer.
Peaches and ginger
How to use peach ginger chutney
– Spoon a little chutney on top of a crostini and sprinkle some parmesan cheese on top. Makes a great hors d’oeuvre.
– Spread it on two slices of bread with a few slices of sharp cheddar cheese and make grilled cheese sandwiches. This is my favorite way to enjoy this chutney.
– Serve it as a condiment alongside an Indian meal (have you tried my sweet corn pulao and collard dal?)
– Add a big dollop of peach chutney on top of baked brie.
Peach ginger chutney on pita chip

Peach Ginger Chutney
Makes about 3 cups

Ingredients

  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons grated ginger
  • 6 ripe peaches, pitted and peeled
  • A pinch of crushed red pepper flakes
  • 1/2 teaspoon mild curry powder
  • 3 tablespoons sugar
  • 3 tablespoons apple cider vinegar
  • Salt

Method
1. Heat the oil in a heavy bottom sauce pan. Add the grated ginger to the oil and let it cook until the ginger is lightly golden.
2. While the ginger is cooking, dice the peeled and pitted peaches. Now add the diced peaches, red pepper flakes, curry powder and salt to the saucepan. Stir and cook uncovered on medium heat, until some of the peaches break down and form a thick sauce, about 15 minutes.
3. Add the sugar and vinegar to the pot and continue cooking for another 15 minutes.
4. Let the chutney cool completely. Then spoon it into air tight jars and store it in the refrigerator for up to a week.

Photo credit: Sala Kannan

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