Sultry Peach Chutney

We substituted Ontario peaches for the usual mangoes in this spicy chutney.

August 17, 2012 | | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes | Sauces

Sultry Peach Chutney

Serves

Makes 1 cup

Type

Sauce

We substituted Ontario peaches for the usual mangoes in this spicy chutney.

Ingredients

  • 2 large firm peaches or 3 small, peeled and cubed
  • 2⁄3 cup fresh apple cider
  • 1⁄3 cup rice vinegar
  • ¼ cup brown sugar, or slightly less
  • 1 inch fresh ginger, grated
  • 1 garlic clove, crushed
  • 5 cardamom pods
  • ½ tsp coriander seeds, crushed
  • 1 bay leaf
  • ½ tsp sea salt
  • ¼ cup quality extra virgin olive oil

Instructions

  1. Place peaches in a saucepan, add liquids and cover.
  2. Cook over low heat for 10 minutes.
  3. Stir in remaining ingredients and bring to boil slowly while stirring.
  4. Lower heat and simmer gently for 30 minutes until syrupy.
  5. Add more cider if mixture is too thick.
  6. Cool and stir in olive oil.

About the Author More by In The Hills

Leave a Comment

Your email address will not be published.

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.