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
- 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