You may be wondering what in the world I’m doing posting a peach chutney recipe in the middle of winter. Good question. I was cleaning out the pantry and found a couple of jars of home canned peaches in the back. Normally peach chutney is a wonderful treat in the summer with the sweet fresh peaches. But, I was wondering how canned peaches would hold up and it allowed the family to savor the taste of peach chutney in winter without eating all the peaches. It’s amazing how a little goes a long way. All of us felt like spring is just around the corner (hopefully).
Peach Chutney Serving Suggestion
I served the peach chutney first on pork chops, as you can see in the picture. There was still leftovers and my son tried in on toast the next morning stating “this is great”. There was still about a tablespoon of the peach chutney left which I stuck in the middle of a warmed chicken breast piece; this was delicious. Don’t feel like the sweet flavors of peach chutney are limited to pork and summer – be adventurous and enjoy.
Peach Chutney Ingredients
- 2 peaches
- 1 3-inch length of ginger root
- 1 shallot
- 3 springs fresh thyme or a pinch of dried
- 2 tsp coconut sugar
- Pinch fine sea salt
- Pinch ground white pepper
- 1 Tbs. water
Peach Chutney Directions
- Mince shallot and allow to rest for 5-10 minutes.
- Skin and chop the peaches, removing the pit.
- Mostly peel the ginger and cut into about 4 pieces.
- Place all ingredients in a small saucepan. Bring to a boil. Cover, reduce heat to low. Stirring occasionally, simmer until peaches have broken down some / approximately 20 minutes.
- Remove ginger and thyme springs if using. Cool.