What does chutney taste like?

It's sweet and spicy with a vinegar flavor. It has a resemblance to sweet pickles but with deeper flavors that are very unique to each combination of fruit and spices.

What is fruit chutney used for?

It's a great condiment for pork, chicken, and some cheeses like brie. It's great as part of a charcuterie board, on sandwiches, and with some salads. A vegetarian friend eats it with tofu.

Can you eat chutney straight away?

Technically, you can. But if you let the flavors mellow and meld for a few days it will be tastier. I like to eat it at room temperature also, I find that the flavor can be better appreciated than when eating it straight from the refrigerator.

Does chutney thicken on cooling?

Yes, it does. Similar to a homemade jam, the juices and syrup that form with the sugar will thicken as it cools. So you remove it from the oven while it's still pretty fluid.

Easy Peach Chutney

Ingredients

Units

2 pounds (950g) fresh peaches
1 medium red onion (or white)
1 green or red apple
1/4 teaspoon ground ginger
1 teaspoon grated fresh ginger
1 teaspoon ground cinnamon
7 cardamom pods, ground
1/4 teaspoon aniseed
1/2 teaspoon ground turmeric
1 teaspoon coriander seeds
1 teaspoon black pepper pods
1 small dried whole red chile
1 1/4 cups (300g) white vinegar
1 pound (455g) light brown sugar

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Instructions

Peel, core and chop the peaches and the apple.
Finely chop the onion.
Put them in a large saucepan together.
Add sugar, vinegar, and spices and bring to a boil.
Lower the heat until the mixture is simmering.
Cook for 45 minutes to 1 hour or until the liquid is reduced and the mixture is of a marmalade consistency, and the chopped peaches are softened but not disintegrated.
Stir once in a while with a wooden spoon or a silicone spatula.
Let cool and keep refrigerated.
If not using immediately store in sterilized jars while still hot. Don't forget to label them.

Notes

Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
Vinegar: I use distilled white vinegar most of the time and apple cider vinegar sometimes. The best quality you can afford.
Which vinegar is best to use in a chutney? In theory, any vinegar can be used, but let's just say balsamic is not a good idea, so I'd stay away from that one. Other ones also work, like red wine or white wine vinegar, malt, and champagne vinegar (it's lighter in taste).
Peaches: this is a recipe for fresh peaches, to make when they're in season. I like to use those that are not the best ones, as they will soften and become part of a more complex flavor. Of course that if you have perfectly ripe peaches they will add juice and flavor, but don't refrain from making this recipe because your fruit is not great.
Small batch recipe: you can easily make half the recipe. Take into account that it will take less time to thicken, about 20 minutes, so finely chop everything to make sure it softens as it should.
Spices: as I mention in the post, adapt to your own taste.
Canning: I'm not an expert, so I will leave a link for preparing jars for canning, and this link that explains how to store chutneys.

Author: Paula Montenegro
Prep Time: 15 minutes
Cooling time: 60 minutes
Cook Time: 45 minutes
Category: Condiments
Method: Cooking
Cuisine: International

Nutrition

Serving Size: 1/15
Calories: 225
Sugar: 31.3 g
Sodium: 103.2 mg
Fat: 6.3 g
Carbohydrates: 33.3 g
Fiber: 0.7 g
Protein: 8.5 g
Cholesterol: 245 mg

Keywords: peach chutney