Fresh Peach Chutney

Fresh peach slices are cooked into a sweet and spicy chutney that you can use to top your favorite pork chop recipe, or satisfy a beginner appetite with cheese, crackers and wine.  Get ready for cooler weather with this fall favorite. 

We have had an exciting couple of weeks.  This week was my burrrf-day.  Yay for turning one year older (24 + 10)!  I started celebrating, though, last week with some of the deals I received from restaurants and bakeries.  For example, Gigi's Cupcakes gives you a free cupcake your birthday, Starbucks gives you a free drink or food item, Chili's gets you free chips and guac, Dunkin' Donuts equals a free iced coffee, Krispy Kreme gifts you a free donut, Dickie's free BBQ sandwich, and the best deal -- Newk's with a free entree and drink.  Yeah, baby!

So, I haven't cashed in on the donut, Starbucks coffee, BBQ sandwich or chips and guacamole yet.  Who wants to join me?  🙂

Two weeks ago, we traded in the good ol' Camry we've had forever (it was 12 years old) and got us a new minivan!  You guys, it's BRAND new.  Like, it had 8 miles on it when we wrote our check!  We had been saving for a long time for this thing and finally bit the bullet.  Honda Odyssey, 2015!  Holy cow...I have NEVER owned a new vehicle... EVER.

It was definitely worth the wait in saving for a new one rather than buying used, since we want to keep this van for at least 10 years.  We researched quite a bit and went back and forth on used vs. new, but in the end, it was only a couple thousand more to get new and the assurance that no one else previously owned it and ruined it.  Plus, our dealership offers a lifetime warranty on the transmission and engine with our purchase.  AND, we can take it there anytime for them to wash it and vacuum it for FREE.  The dealership is only a few miles from our house, too, so BONUS.

I know some of you are anti-minivan and want an SUV for your family.  But, I can't stress enough how much I love the sliding doors of a minivan!  Also, if I drove a big ol' SUV, I would totally run into everything.  I'm not that great of a driver.  LOL!  Are you minivan fan or SUV only?

Anyway, this peach chutney is another highlight of the last couple weeks.  I am in love with chutney now.  I've only had mango chutney in the past, and it was fantastic with these brisket quesadillas.  This peach chutney is awesome for topping over your pork chops, or maybe in a shredded BBQ pork taco, with cheese and crackers (of course, add some wine!) and some Indian dishes.

Yesterday, we had it in a very nontraditional way, and I can't wait to share it with you.  It'll knock your socks off!  But, you'll have to wait until at least next week... or until whenever I have the time to edit the photos, write the recipe and publish a post.  It's hard to find time these days, because, you know... kids.  🙂  I wouldn't trade it for anything, though.

How do you eat chutney?

Print Recipe

5 from 3 votes

Fresh Peach Chutney

Fresh peach slices are cooked into a sweet and spicy chutney that you can use to top your favorite pork chop recipe, or satisfy a beginner appetite with cheese, crackers and wine.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings: 2 1/2 cups

Ingredients

• 1/2 cup apple cider vinegar
• 1/2 cup loosely packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup finely diced red bell pepper
• 1/2 cup diced yellow onion
• 1 small jalapeño pepper , seeded and finely diced
• 1/3 cup golden raisins
• 2 garlic cloves , pressed
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon salt
• 1 1/2 pounds firm , fresh yellow peaches, peeled, pitted and sliced

Instructions

• In a large non-reactive pan, mix together the vinegar and sugars. Heat over medium heat and bring to a boil. Add the rest of the ingredients, except the peaches, and simmer for 10 minutes. Stir in the peaches and simmer an additional 10 minutes, or until reaching desired thickness. The peaches should no longer be firm and the liquid reduced.
• Remove from the heat and let cool at least 15 minutes before serving. Serve at room temperature. Store in an airtight container in the refrigerator for up to one week.
• Recipe Source: Chef Michael Lomonaco via Epicurious

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