Peach Chutney

Find some local organic peaches and use this to top off any number of protein dishes for a balanced meal, including meats, fish, and eggs/omelettes.

8 local, organic peaches
1 medium organic onion, chopped
1 cup Madhava organic coconut sugar
1 cup white wine vinegar
1 teaspoon sea salt
1 teaspoon crushed dried chilies


Cut an X on the bottom of each peach. Bring a large saucepan of water to a boil. Immerse peaches in boiling water. Blanch for about 1 to 3 minutes or until the skin starts to peel away easily when tested. Remove to a bowl of cold water. Remove the skin from peaches. Cut the peaches in half and remove and discard pits. Chop peaches coarsely.

Combine peaches with remaining ingredients in the same large saucepan. Stir over medium-high eat until the sugar is dissolved. Boil, uncovered, for about 20 minutes, stirring occasionally, until thickened. Spoon hot chutney into hot sterilized jars.
Makes about 4 cups (1 quart/1 liter)

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