Peaches are around now in the stores. I bought a package of five with the thought of making a peach pie. Sure, why not? Eh, trying to eat less bakery foods made me rethink the peach pie plan.
I found an easy Recipe for Peach Chutney on the Better Homes and Gardens website. What. Did you think I should know this? It’s an easy recipe and goes great on chicken and all sorts of meats. I think I’ll try it on sweet potato. There are many recipes for peach chutney that are more exotic than this one. This is wholly the recipe of the website of Better Homes and Gardens for Peach Chutney. It was simple to make.
The recipe called for either dried tart cherries or raisins. Neither dried tart cherries nor raisins were to be found in the cupboard. (Oops. Ate them all, that I did.) So I left them out. But I would have liked either one for the recipe.
Nonetheless, I admit it lacks a “little something” sweet without the extra raisins or cherries. Next time I’ll leave some for cooking peach chutney.
1 tablespoon vegetable oil
1 cup chopped onion (1 large)
2 teaspoons grated fresh ginger
4 cloves garlic, minced
⅔ cup sugar
½ cup red wine vinegar
¼ cup lemon juice
½ teaspoon dry mustard
½ teaspoon ground allspice
Dash ground cloves
3 cups chopped, peeled fresh peaches (4 medium)
¾ cup dried tart red cherries or raisins
The link above will take you to the simple and helpful instructions. There are three steps. After you assemble the ingredients you must blanche the peaches first. It tells you how to store the chutney too.
Martha Stewart’s recipe for blanching peaches worked like a charm and didn’t make mush out of the peaches.
Put an X with a knife on the bottom of the peaches very lightly through the skin. Plop 4 peaches at a time into boiling water for 2-3 minutes. Then quickly put the peaches into an ice bath in a bowl. The peach skins at the X roll back and are easily slipped off the peaches in no time. Violà!
Thanks for stopping by my kitchen.
Have a good day wherever you may find yourself.