Peach & Red Onion Chutney

Most chutneys are fundamentally sugar & vinegar reduced with fruits, veggies and spices.  I’ve used peaches here but you could use nectarines, plums, mangoes, almost any stone fruit would work. You could even use tomatoes, apples or pears. You can also have some fun exploring different varieties of sugar, vinegar and spices. You’ll need:

- 3 peaches (cut into rough ¼ inch dice)
- 1 Spanish (red) onion (also cut into rough ¼ inch dice)
- ¾ cup of brown sugar
- ¾ cup of apple cider vinegar (I prefer Maille)
- ½ tspn of crushed chili flakes
- Good pinch of salt

In a medium pan with a splash of oil sweat off your onions & mangoes. Don’t brown them, sweat them (soften them). After 2 or 3 mins add vinegar, sugar & salt. Reduce on a low/medium heat, roughly squash the peach pieces with the back of your wooden spoon as you stir slowly. This reduction will take between 10/20 mins.

Once your peach chutney has reduced/thickened remove it from the heat & let cool. Overnight in the fridge is best but you can throw a healthy dab on a chunk of cheese & eat immediately. Don’t burn your mouth, this is HOT coming straight from the pan.

This marble board is from the lovely folks at Indigo.ca.



Peach & Spanish Onion Chutney by Chef Mike Ward