Peach & Onion Chutney

I’ve fallen in love with canning and preserving. Mason jars are taking over the little bit out cabinet space I have but its worth it. If you haven’t had the opportunity to try canning something you should give it a shot. My suggestion if your new to this process is to start small. A simple beginners project would be making pickles. Pickles contain only a few ingredients and unless your planning on preserving them for months they are ready to eat within several days. Plus it requires little equipment, just a stove and mason jar! My pickle recipe is easy and great to try if you’ve never make pickles before.

Aside from pickles I’ve been exploring other ways of canning and preserving food. Making jams is also a simple task and will hold in the freezer for when your ready to use. I’ve never make a chutney before so I figured now would be a good time to try. Nothing makes snacking on some crackers better than having a dip, spread, or even chutney to add flavor and texture to your tiny meal. This is a delicious chutney that goes excellent with crackers, or can be used on top of proteins such as pork and chicken. If I’m craving something sweet I will turn to this chutney instead of ice cream. There is a great balance of sweet and acidity from the vinegar and it makes the perfect appertif before a meal.

**Note: You can substitute any fruit for this recipe.

Prep Time: 10 Minutes

Total Time: 2 Hours

Ingredients:

-3 small Yellow onions, julienne

-3 peaches, peeled, cut small dice

-2 cups sugar

-1 Cup Apple cider vinegar

-1 Cinnamon Stick

-3 Cloves garlic, minced

-Salt and Pepper, TT

Method of Preparation:

-In a large sauce pot, sauté garlic until golden brown.

-Add in onion and cook until translucent. About 3 minutes stirring constantly.

-Add in peaches, and sugar. Stir until sugar is mostly dissolved in peach juices.

-Deglaze with vinegar then add in cinnamon stick.

-Season with salt and pepper, taste.

-Let cook until reduced on medium heat, approximately 2 hours. Stir often.

-When reduced to the consistency of a jam, pour into a jar of your choice for storing.

-Let cool at room temperature. Cover and place in the refrigerator until ready to use.

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Published by

Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 photo journalist and writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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