Sweet juicy peaches are the Test Kitchen's most eagerly awaited fruit of the summer. Use firm, ripe local peaches for the best flavour and texture. With only a hint of spice, this chutney is a perfect condiment for cheese, pâté or grilled meat. To jack up the heat, increase the jalapeños to your liking.
- Portion size 3 servings
- Credits : Canadian Living Magazine: September 2013
- 4 peaches
- 2 teaspoons vegetable oil
- 1 onion chopped
- 1 tablespoon minced and seeded jalapeño pepper
- 2 teaspoons minced fresh ginger
- 1/4 teaspoon ground coriander
- pinch cinnamon
- 6 tablespoons granulated sugar
- 3 tablespoons cider vinegar
- 1/2 teaspoon each salt and pepper
- 1 teaspoon cornstarch
MethodScore X in bottom of each peach; plunge into large pot of boiling water until skin starts to loosen, about 30 seconds. Using slotted spoon, transfer to bowl of ice water; chill for 20 seconds. Peel off skins;halve and remove pits. Chop into 1/2-inch (1 cm) chunks to make about 3 cups; set aside.
In saucepan, heat oil over medium heat; cook onion, jalapeño pepper, ginger, coriander and cinnamon, stirring frequently, until onion is golden, about 10 minutes. Stir in peaches, sugar, vinegar, 2 tbsp water, salt and pepper; cook, stirring, until peaches are tender but still hold their shape, about 5 minutes. Stir cornstarch with 1 tbsp water; stir into peach mixture and cook, stirring, until thickened, about 1 minute. Let cool.
Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 2 months.
Nutritional facts per 1 tbsp: about
- Fibre trace
- Sodium 24 mg
- Sugars 3 g
- Protein trace
- Calories 13.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 3 g
- Vitamin C 2.0