By Aly Eads of Consciously Connected Health
We are in peak peach season, so it’s the perfect time to use that abundance and experiment with peaches in creative ways! This white peach chutney is honestly so simple, and is the perfect tangy and sweet topping to liven up a meal. Personally, I haven’t had much experience with chutney in my life, but for some reason it popped into my mind and sounded so delicious on top of the pork chops we were having for dinner. So I went for it, and instantly fell in love! Give yourself permission to try something new and have some fun in the kitchen; hopefully your taste buds will thank you.
2-4 Servings
Ingredients:
- Avocado oil for sauteing
- 2 ripe white peaches
- 1/3 large red onion
- 1 garlic clove
- 1/4 tsp grated fresh ginger
- 1/4 cup apple cider vinegar
- 1/8 tsp chili powder
- 1/8 tsp cinnamon
- Salt to taste
- 1 Tbsp honey
Method:
To prep, roughly dice the peaches, finely dice the red onion, and grate the ginger.
In a small saucepan, heat some avocado oil over medium heat, then add the onion, grated ginger, and mince the garlic clove. Saute for about 5 minutes, until the onions are translucent, and adding extra oil if needed to avoid burning.
Then add the peaches, apple cider vinegar, chili powder and cinnamon to the saucepan, stirring thoroughly to combine, and leave on medium heat for about 1 minute. Lower the heat to low, and let simmer for about 20 minutes or so, until you’ve reached your desired texture and consistency. The peaches should be soft but not totally decimated, and the mixture should be on the thicker side, but easily slide off a spoon. When finished, add salt to taste, and stir in the honey which should melt in easily.
Add the chutney over chicken, pork or any other animal protein of choice, on a sandwich or cheese and crackers, or even a vegetarian dish such as chickpeas, veggies and rice! Store any extra in a container in the fridge.
White Peach Chutney
Ingredients
- Avocado Oil
- 2 Ripe white peaches
- 1/3 Large red onion
- 1 garlic clove
- 1/4 tsp Grated fresh ginger
- 1/4 cup Apple cider vinegar
- 1/8 tsp Chili powder
- 1/8 tsp Cinnamon
- Salt to taste
- 1 tbsp honey
Instructions
-
To prep, roughly dice the peaches, finely dice the red onion, and grate the ginger.
-
In a small saucepan, heat some avocado oil over medium heat, then add the onion, grated ginger, and mince the garlic clove. Saute for about 5 minutes, until the onions are translucent, and adding extra oil if needed to avoid burning.
-
Then add the peaches, apple cider vinegar, chili powder and cinnamon to the saucepan, stirring thoroughly to combine, and leave on medium heat for about 1 minute. Lower the heat to low, and let simmer for about 20 minutes or so, until you've reached your desired texture and consistency. The peaches should be soft but not totally decimated, and the mixture should be on the thicker side, but easily slide off a spoon. When finished, add salt to taste, and stir in the honey which should melt in easily.
-
Add the chutney over chicken, pork or any other animal protein of choice, on a sandwich or cheese and crackers, or even a vegetarian dish such as chickpeas, veggies and rice! Store any extra in a container in the fridge.
