The end of white and yellow summer peaches shouts for homemade peach chutney.
Summer in the city can be a challenge. But not in the way you’re probably thinking. I never feel that everyone is having more fun because they’re at the beach or that it is too hot to be faced with cement every time I go out. I have no problem enjoying a not-so-crowded city, days of leisure à la Jane Austen due to said people not being around to call you or make demands, organizing my house and now my blog ideas, the former not fully accomplished of course, and very few deadlines in the horizon.
The challenge is to feel I did those things to the full of my capacity. Three weeks have already passed by me like the road-runner and I am, once again since it happens almost every year, left with the feeling, very well deserved by the way, that I won´t get anything done really, that I won’t take advantage of all advantages exposed in the above paragraph.
Really, except for the first day when I had a pork tenderloin in the fridge and ate what would be my most complete meal in the last days, the rest simply disappeared.
In my defense I can say first, that the peaches, both yellow and white, are at their prime right now and I get what can only be described as a compulsion to make the most of them, and second that this is so good. So so good. I don’t know if I ever made peach chutney before, but now I’m spoiled forever. Besides the sweet and the spicy it has a fresh quality to it. I suppose it’s the juicy peach I have to thank for. I already bought jars and will can the next batch, so I´m going to be eating this for a long time.
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Ingredients
- 2 pounds 950g fresh peaches
- 1 medium red onion (chopped)
- 1 green apple
- ¼ teaspoon ground ginger
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cinnamon
- 7 cardamom pods (ground)
- ¼ teaspoon aniseed
- ½ teaspoon ground turmeric
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper pods
- 1 small dried whole red chile
- 1 ¼ cups 300g white vinegar
- 1 pound 455g light brown sugar
Instructions
- Peel, core and chop the peaches and the apple.
- Put them in a large saucepan together with the onion.
- Add sugar, vinegar and spices and bring to a boil.
- Lower the heat until the mixture is simmering.
- Cook for 1 hour or until the liquid is reduced and the mixture is of a marmalade consistency.
- Let cool and keep refrigerated.
- If not using immediately store in sterilized jars while still hot. Don’t forget to label them.
adapted from Dolli Irigoyen
I have yet to make chutney – though I bookmarked the mango version that you posted ages ago. This looks just too good to pass up and peaches are everywhere right now. so. making. this!
I had never taken peaches so seriously before, until I stopped by your blog. This looks so stunning and something I am craving for right now!
http://cosmopolitancurrymania.blogspot.in/
I love chutneys and as soon as peaches are back in season, this will be happening in my kitchen! ~ David
Oh Paula…what a beautiful chutney! I wish it were summer here so I could enjoy peaches again. And I really love pairing a beautiful fruit chutney with pork tenderloin!!! Your photos are really lovely! : )
OMG Paula this chutney looks out of this world. Seriously delicious. I thought to myself peaches, now?! Then I remembered it's summer at the other half of the equator.:)
Yum I love fruit chutneys and this one looks fantastic!
Time and summer always go so fast … too fast. Just try to enjoy while you can. This looks so tasty. I can't wait until it's peach season again and I can make it!
Your Blog is taking on more personality ever time I log in – graphically, it is terrific. Congratulations for that. It is hard work, I know. I am having fun enjoying your Summer with you. It's cold up here and there are no fresh peaches in sight. Your chutney looks delicious. No wonder you can't put your spoon down. I feel your pain regarding snacking and not sitting down for proper meals. It's been a hard adjustment for me. What I finally have done is to plan and have on hand ingredients for three really good dinners before I start each week. I also cut up all kinds of veggies and have fresh fruit on hand. I don't particularly love leftovers after one day so I toss or give away my extras. I not particularly fond of freezing leftovers either – they get forgotten. I seem to be able to make my way through each week and eat reasonably well with this method. You make wonderful sweets – they would be so tempting for me. Good luck with that.
I always enjoy your thoughtful comments so much Mary! I managed to make a few changes and still have many more to go. Little steps. For now I´m focusing of using up all the ingredients left over from so many years of baking and having a place where to take everything. I got used to having a million ingredients around. I already cleaned up my freezer and most of my pantry.
this looks and sounds so delicious – when there are fresh peaches again (which feels like a long way off as it's minus 10 degrees here) I'm making this!
Mary x
Yay peaches peaches peaches 🙂
I am here to spoon this!
Cheers
Choc Chip Uru
This is making me crave peach season in a major way! I can't wait for summer!
First of all I'm envious of you having peach season right now. I love fresh peaches so much. I'm saving this for when it is peach season here. I can already imagine a pork chop topped with this or a pork sandwich with it as the spread. Mmmm Mmmm!
Don´t worry Renee, I will be jelous in a few months of your bounty!
Paula, this is ceratinly a wonderful recipe to keep in mind for those times when peaches will be in utter abundance at the stores/markets that I cannot resist the urge to buy as many as I can possibly carry. Wonderful pictures and delicious recipe idea! I love the spicy sweetnees of fruit chutneys!
What a delicious looking chutney!
Ohhhh, I would kill for a fresh juicy peach right now! Or some of this chutney… 🙂 Looks divine!
I love all kinds of chutneys. Spices really do magic 🙂
This chutney sounds so yummy, Paula! I would love to give this a try when my peach season comes around!