Five Things And A Basket Of Peaches – Part Three
After so many sweet peaches I wanted something savoury. To get over the top of the mid-week peach, I decided on a chutney. Perfect along side anything roasted, grilled, atop some chèvre on a cracker, or as individual tarts with pistachio and parmigiana. You can make it as spicy as you’d like, or even double the recipe, it’ll last for a while in the fridge.
SPICED PEACH CHUTNEY
2 Tablespoons Olive Oil
1/4 Cup Red Onion, finely chopped
3 Slices Candied Ginger or 1″ fresh ginger, grated
1 Clove Garlic, minced
Juice and Zest of One Lemon
1 Tablespoon Red Wine Vinegar
1 Tablespoon Brown Sugar
3 Peaches, peeled
1 Green Scallion
1/4 teaspoon Sea Salt
1/4 teaspoon Coriander Seeds
1/4 teaspoon Red Pepper Flakes, or one dried, red chili
1/4 teaspoon Dried Cumin
Heat the oil in a large sauté pan.
Peel and finely chop the onion and sauté until translucent; about 3 – 5 minutes.
Peel and cube the peaches into small, bite sized pieces.
Using a mortar and pestle, crush the ginger, coriander, chili and peppercorns.
Add the garlic, spices and salt to the onion, followed by the peaches and sugar.
Once the peaches have begun to release their juices, add the vinegar and finely chopped scallion.
When the chutney has thickened, remove it from the heat and adjust any necessary seasonings.
Cool slightly and store in a seal able container or jar in the refrigerator.