That's why this Labor Day I decided to give summer fruit a proper send off. This chutney was inspired by a batch of wonderfully fragrant and juicy peaches from the farmer's market. I wanted a sweet, yet savory side dish for a package of our pork CSA sausages.
The result was a sweet yet more spicy chutney that paired perfectly with the delightfully rich sausage. The secret to this amazing burst of flavor was fresh grated ginger. It gives a big pop up front and them subsides to reveal the sweetness of the peaches and tanginess of the cider vinegar. It was a "wow" moment at the first forkful. (Yes, I am patting myself on the back for this one.)
This chutney would work equally well for any cut of pork as well as lamb or poultry.
Ginger Peach Chutney
Ingredients
- 1/4 cup onion, diced
- 1 garlic clove, minced
- 1/2 red bell pepper, diced
- 1 hot pepper, minced
- 3 peaches, skinned, quartered and sliced
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/2 tablespoon fresh ginger, grated
- In a medium sauce pan heat the vinegar and honey. Stirring until the honey is fully dissolved.
- Toss in the onion, garlic, bell pepper, hot pepper and ginger. Bring to a simmer, stirring occasionally. Let it simmer for 10 minutes.
- Add in the peaches. Stir and Continue to simmer until the peaches are tender and the liquid reduces to more syrupy consistency, about 20 minutes.
- Serve warm or at room temperature.
Photos by Renato Ghio
This looks amazing! How nice to have an accompaniment to pork other than apple! I am totally going to make this! Thanks Alicia!
ReplyDeleteGlad you're inspired to try it. I'm saving the leftovers to mix into a sausage hash for breakfast!
DeleteThis looks so good, and I'm trying it with............salmon. Yup you heard right, for some reason I think this will pair well.
ReplyDeleteCan't wait to try it and I'll let you know how mine turns out!
Love it. Yes, please let me know!
DeleteI love peach chutney, but I've never tried to make it myself. Looks great!
ReplyDelete