Best Fresh Peach Chutney Recipes

FRESH PEACH CHUTNEY

Fresh Peach Chutney image

Provided by Michael Lomonaco

Categories Condiment/Spread Garlic Ginger Vinegar Raisin Peach Fall Jalapeño Simmer

Yield Makes 2 1/2 cups

Number Of Ingredients 11

Ingredients

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

Steps:

Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

HAM AND FRESH PEACH CHUTNEY ON CORN BREAD

Ham and Fresh Peach Chutney on Corn Bread image

Categories Bread Bake Cheddar Raisin Peach Ham Cornmeal Summer Chill Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 22

Ingredients

For Corn Bread:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
3/4 teaspoon baking powder
1 teaspoon salt
1 cup grated Sharp Cheddar
1 large egg
2 tablespoons unsalted butter, melted and cooled
1/2 cup sour cream
1/4 cup milk
24 slices cured ham such as Westphalian or prosciutto, or cooked country ham such as Smithfield
about 1/2 cup fresh peach chutney
FRESH PEACH CHUTNEY
1 firm-ripe peach
1/4 cup golden raisins, chopped fine
1 fresh serrano or jalapeño chili, seeded and chopped fine (wear rubber gloves)
1 tablespoon finely chopped, peeled fresh gingerroot
1 1/2 teaspoons finely chopped shallot
1/4 teaspoon ground cumin
1 tablespoon sugar
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice

Steps:

To Make Corn Bread:
Preheat oven to 375°F. and generously butter a jelly-roll pan. 15 1/2 by 10 1/2 by 1 inch.
In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar.
In a small bowl, whisk together egg, butter, sour cream and milk. Stir egg mixture into flour mixture until just combined and spread evenly in prepared pan. (It is important to spread batter evenly or corn bread will be too thin and crisp in places.) Bake corn bread in the middle of oven 15 to 20 minutes, or until sides pull away from pan and top is golden. While corn bread is hot, with a sharp knife, loosen corn bread edges and cut into twelve 2 1/2-inch squares, preferably with a square cutter. With a metal spatula carefully transfer corn bread to a cutting board to cool and trim.
Halve each square diagonally to form 24 triangles. Corn bread triangles may be made 2 days ahead and kept in a sealed plastic bag, chilled. Corn bread will soften slightly. If crisper corn bread is desired, reheat in a 350°F. oven until crisp before proceeding with recipe.
To Assemble Hors d'Oeuvres:
Top each corn bread triangle with a folded ham slice and 1 teaspoon chutney.
Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).
In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin. Chill chutney, covered, at least 1 hour and up to 2 hours.
About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature. Makes about 1 1/2 cups.
Can be made in 45 minutes or less but requires additional unattended time.