Cambria Style

Peach And Red Onion Chutney

“Most chutneys are fundamentally sugar and vinegar reduced with fruits, veggies and spices,” says Mike Ward. “I’ve used peaches here but you could use nectarines, plums, or 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.”

  • Written by Mike Ward
  • July, 2016

COOKING TIME: 30-45 minutes | MAKES ABOUT: 2 cups


INGREDIENTS

3 peaches, cut into rough ¼ inch dice
1 red onion, cut into rough ¼ inch dice
Olive oil
¾ cup of brown sugar
¾ cup of apple cider vinegar (preferably MAILLE)
½ tsp. crushed chili flakes
Good pinch of salt

DIRECTIONS

In a medium pan, sauté onions and mangoes in a splash of cooking oil until soft but don’t let them brown. After 2-3 minutes, add vinegar, sugar, and salt. Stir the mixture slowly on low/medium heat, roughly squashing the fruit with the back of your wooden spoon, until the mixture is reduced and thickened, about 10-20 minutes. Remove from heat and let cool.

“You can throw a healthy dab of the chutney on a chunk of cheese and eat it immediately, but don’t burn your mouth, as chutney is HOT coming straight from the pan,” says Ward. Serve with goat cheese or cheddar cheese, add to sandwiches or serve with curries, grilled chicken, pork, and fish. Store any leftovers in a tightly covered container in the fridge and eat within several days.

Note: If you don’t plan on eating the chutney right away, you can use a boiling water canning process and store in the refrigerator.

Recipe adapted from CHEF MIKE WARD.