This isn’t exactly a chutney. It’s really a cross between a chutney and a relish. It’s sweet and sour. It’s fruity, but with a hit of savory because of the Worcestershire and vinegar. You know, it really doesn’t matter what we call it. What matters is that it’s delicious! This goes together quickly and cooks relatively quickly. I used end-of-the-season peaches, mango and tomatoes. But, you could use plums, or nectarines, instead of the peaches. Or all mangoes. Personally, I wouldn’t opt for pears or apples, because of the ketchup, but if that works for you, then use them.
Speaking of ketchup (did you like my segue?), this is the ringer ingredient. But, it binds the mixture a bit, adds sweet and acid and is just a nice touch. I prefer to use wine or apple cider vinegar, rather than balsamic. I’ve found that some of the nuanced flavors of balsamic are simply lost. The spices are nice and relatively subtle. You will note I use ground spices and I add them at the end. Then all of the delicious oil go directly into the chutney. Feel free to adjust the spices to your liking.
These measurements are more or less what I used, but feel free to experiment. This is a one-pot dish
and with the produce at its peak right now, the perfect time to whip up a batch. You could can this, but I just put it in the fridge. I’m going to use it on everything!
Spiced Peach-Tomato Chutney
- 1 large peach, diced (about 1 1/2 cups)
- 1/2-3/4 cup diced, seeded tomato
- 1/2 cup diced mango (optional)
- 1/2 cup finely minced red onion
- 1/2 cup red wine or cider vinegar (you may need more)
- 1/3 cup orange juice
- 1-2 tablespoons finely minced jalapeño (with the seeds)
- 1 tablespoons finely minced fresh ginger root
- 1/2 teaspoon kosher salt
- 1/4 cup sugar (see NOTE)
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon smoked sweet paprika
- 1/4 teaspoon ground allspice
- Large pinch ground cinnamon
- 2 tablespoons Worcestershire sauce
- 1/2 cup ketchup
- 1/4 cup orange juice
- 1-2 tablespoons red wine vinegar (optional, if needed)
In a heavy skillet or saucepan, set over medium heat, add the diced peaches, tomatoes, mango, red onion, vinegar, orange juice, jalapeño, ginger root and salt. Stir and bring to the simmer. Simmer for 10-15 minutes or until the fruit begins to break down. Add the sugar, spices, Worcestershire sauce, ketchup and orange juice. Stir and return to the simmer. Continue to simmer for a few minutes to allow the spices to bloom and until the mixture reaches the desired thickness. Remember, the mixture will thicken as it cools. If it becomes to thick, thin with additional orange juice. Taste; correct the seasoning, adding additional vinegar, if the mixture is too sweet or you wish a sharper flavor. Cool and store in the fridge for up to 1 month.
NOTE: I didn’t have any sugar, so I used 3 individual-serving packets of Splenda™. It worked like a charm. You may also use honey or even maple syrup, instead of sugar. Instead of peaches and mango; use all nectarines, plums or mangoes, if you wish. If you wish, add 2-3 cloves minced garlic along with the fruit.
Spiced Peach-Tomato Chutney Recipe©Marcia Lahens 2017. All rights reserved.
The chutney is wonderful smeared on a burger, served with Indian food, on a chicken sandwich, a grilled cheese and rather nice alongside a pork roast. But, it’s pretty decent, with a spoon, straight out of the jar, too!