Harvest, Exchange, Celebrate: Bob and Joanne's Peach Chutney

Serve this chutney with roast chicken or duck, with cream cheese and crackers as an appetizer or snack, or as an accompaniment to hot Thai or Indian curries.


| September/October 2005



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Ripe peppers dance with exotic spices in the making of salsas and chutneys.

Photo By Barbara Bourne

Bob and Joanne's Peach Chutney
Makes about 4 pints

My friends Joanne and Bob have also made this recipe with nectarines, a tasty variation. The chutney is most versatile if prepared with mild curry powder. Serve it with roast chicken or duck, with cream cheese and crackers as an appetizer or snack, or as an accompaniment to hot Thai or Indian curries.

3/4 cup sugar
3/4 cup water
1/2 cup white-wine vinegar
12 firm, ripe peaches, peeled and diced
2 tablespoons lemon juice
1/2 cup raisins
1/2 cup onion, minced
1/2 cup red or green sweet pepper, minced
1 tablespoon crystallized ginger, chopped
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Combine sugar, water, and vinegar in a pan large enough to hold the peaches easily. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil, then simmer 5 minutes until syrupy.

2. Toss peaches with lemon juice and add them to syrup. Simmer 10 minutes. Remove peaches to a bowl with a strainer and set aside.

3. Add remaining ingredients to syrup and bring to a boil. Reduce heat to medium and cook until reduced by about a third. The mixture should be thick.





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