Spiced Peach Chutney
Print recipe| Serves | 3 cups |
| Inspiration | Canadian Living Sept 2013 |
Ingredients
- 4 Firm ripe peaches
- 2 Tsp olive oil
- 1 Large onion (small chop)
- 1 Jalapeno pepper (washed, seeds removed, minced)
- 2 Tsp minced fresh ginger (or substitute with 1/4 tsp of ground ginger)
- 1/4 Tsp ground coriander
- 1/8 Tsp ground cinnamon
- 6 Tbsp white sugar
- 3 Tbsp cider vinegar
- 1/2 Tsp salt
- good grinding of pepper
- 1 Tsp cornstarch mixed with 1 tbsp water
Directions
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Bring a pot of water to boil. Drop in the peaches and blanche for 17 seconds. Remove to a pot of iced water (the boiling water makes the skins easy to remove; the iced water prevents the peaches from cooking  | |
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In a large frying pan heat the oil over medium heat. Add the onion and cook for about 5 minutes until translucent, but not browned. Add the jalapeno pepper, ginger, coriander and cinnamon, stirring frequently for another 7 minutes.  | |
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Slide the skins of the peaches and chop into 1/2 inch chunks (will make about 3 cups)  | |
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Stir in the peaches, sugar, vinegar, salt and pepper. Cook, stirring until peaches are tender, but still hold their shape (about 5 minutes). Stir cornstarch with water; stir into peach mixture and cook, stirring, until thickened, about 1 minute.  | |
| Let cool. Refrigerate in a covered containerfor up to 3 weeks, or freeze for 2 months. Serve with barbecued chicken or ribs or as a condiment with cheese or in a sandwich. | |