Peach Chutney

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It's a savory treat, it's tart, sweet, and spicy. You can taste the spices, but they don't overpower the fresh and vibrant peach flavor.

Fat Free, Saturated Fat Free, Cholesterol Free, Sodium Free

Pairs well with Asti Spumante, Beaujolais, Bourgueil, Cabernet, Champagne, Chardonnay, Sancerre, Sangiovese, and Sauvignon Blanc

Suggestions for Uses

  • Hot Dipping Sauce: Makes 5 tablespoons- Combine 4 tablespoons Peach Chutney, 1 tablespoon Habanero Jelly (or to taste), & 1/2 teaspoon freshly grated ginger & melt over the stove top for 1-2 minutes stirring. This makes a good dipping sauce for fried chicken wings, won ton, & dim sum. Great as a marinade for hibachi shrimp & chicken.
  • Have it on a sandwich – add it to chicken salad
  • Serve it alongside a cheese, and-or preserved, cured meat platter
  • Mix it into ground beef or pork & use for meatloaf or sausage roll filling
  • Serve it on the side of a meat pie or & empanada
  • Eat it with any kind of cooked pork dish (e.g. chops, tenderloin, ham, etc.)
  • Serve it with grilled sausages
  • Serve it with roasted chicken or turkey
  • Serve it with pate
  • Warm goat cheese or brie, pour chutney over it & serve
  • Mix it with Greek yogurt to make a dip
  • Puree it & glaze meat, roasted sweet potatoes, butternut squash, etc.
  • Puree it & use as a dipping sauce for egg rolls, samosa, any fried food!
  • Puree it & add it to salad dressing
  • Serve it with a grilled cheese sandwich
  • Serve it on the side of Indian dishes like curry
  • Serve it on a burger, especially a cheese or veggie burger
  • Great addition to those favorite poultry, fish, and pork recipes
  • Place a block of cream cheese on a plate & spoon the chutney of your choice over it. Serve with crackers & a small spreading knife.
  • Pulse the cream cheese & chutney together in a food processor or blender. If it seems too thick, add a splash of milk. For a lower fat but equally tasty version, you can make this chutney spread using labneh
  • Mix equal parts chutney & mayonnaise together. Spread on bread & add the main sandwich ingredient of your choice. Chutney goes especially well with ham & with cheese.
  • Paired With Lamb & Game Meats. Chutney pairs beautifully with the rich flavors of venison & lamb as well as duck & other richly-flavored meats. Just serve a little on the side of the roasted meat or poultry or, if you prefer, spread a little of the chutney over the meat just before serving.
  • Grilled Cheese With a Twist. You can make this combination on crackers as an hors-d'oeuvre. Spread a layer of chutney on crackers. Top with thin slices of cheese. A tangy cheese such as cheddar is a good choice. Broil the sandwich or crackers just until the cheese melts & starts to bubble. Serve hot.
  • Tempura Dipping Sauce. Combine a tablespoon of chutney with 1 teaspoon soy sauce, 1/2 teaspoon grated fresh ginger, 1 tablespoon mirin or other sweet white wine, & 1/4 cup chicken, fish or vegetable stock. Serve hot with tempura. You can either just mix the ingredients & heat them in a small saucepan for a slightly chunky sauce, or first puree the ingredients in a blender before heating them.
  • Puree chutney in a food processor. Dilute the resulting paste slightly with water. Use it to glaze meats & poultry for roasting.
  • Chutney Dip: Combine equal parts chutney & salsa with a handful of fresh cilantro (coriander) or parsley in a blender or food processor. Pulse a few times—you don't want it to be totally smooth but rather to still have some texture. Adjust the salt to taste. Serve the dip with tortilla chips.
  • With Roasted Sweet Potatoes or Winter Squash: Preheat the oven to 400 F/204 C. Peel & seed the winter squash or scrub the sweet potatoes clean (no need to peel them). Chop the potatoes or squash into 1-inch chunks. Spread a sheet of parchment paper in a roasting pan. In a large bowl, combine the veggies with chutney, using about 1/4 cup chutney per 2 pounds of vegetables. Transfer to the roasting pan & spread into an even layer. Roast until the sweet potatoes or squash are tender, about 30 to 40 minutes.

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