The Only Fruit Chutney Recipe You’ll Ever Need

The Only Fruit Chutney Recipe You’ll Ever Need

How to make easy fruit chutney recipe

 The Only Fruit Chutney Recipe You’ll Ever Need (And It’s Peachy Keen!)

If you’re looking for the perfect chutney recipe, look no further. This easy peach chutney recipe can be used with a variety of fruits and is great on crackers, sandwiches, or even cheese plates. Create your own signature chutney with the only chutney recipe you’ll ever need from Jorj’s kitchen!

When your brother-in-law calls on the way to your house to visit and asks if you want him to bring you some peaches, you say, “Yes”! 

And when he shows up at your house with a bag, a basket, and a box full of peaches, you say, “Thank you.” 

And on the day, he leaves, and all those peaches are lined up on your counter waiting for your inspiration, you say, “What can I make?”

Then it hits. Peach chutney.

Chutney is a condiment made with fruit and spices. I keep jars of chutney in my pantry. If guests drop by unexpectedly, I use chutney on top of goat cheese or cream cheese as an appy.

Chutney spices up my bacon and cheese panini sandwich and is just lovely spooned over pork or chicken. A spoonful of chutney added to your homemade chicken salad makes for a nice twist.

Mix it into mayo for a yummy condiment on your turkey sandwich or into sour cream for an easy dip.



Think of chutney as a spicy jam and you will find all sorts of things to do with it.

Here’s my recipe for a simple, fresh chutney that will last for weeks in your fridge.

It’s easy to prepare and a lot better than those in the jar because you taste the freshness of the fruit and control the amount of heat.

You can make chutney with pears, apples, mangos… really any fruit will work well.

All you do is throw everything into a pot and simmer until the fruit begins to break down, merging all the flavors together.

It’s fun to make, yummy to eat and a treat to share with family and friends. 

Hey, brother-in-law, these peaches were just peachy keen!

Servings

3 Cups

Ready In:

30 minutes ’til ready!

Good For:

Appetizers, Spreads, Dip, Lunch

Heat the olive oil in a deep pot over medium-high heat. Add the peppers and onion and cook until just soft, about 2 to 3 minutes. Stir in the peaches and tomatoes. Stir in the brown sugar. Bring everything to a boil and then reduce the heat to medium-low. Season with Chinese Five spice, salt, and pepper. Simmer until the peaches just begin to break apart and the chutney thickens about 20 to 25 minutes.

The longer you simmer, the thicker the chutney! 

Cool to room temperature and store in an airtight container for up to 3 weeks in the fridge.

  • 1 tablespoon olive oil
  • 1 poblano pepper, seeded and finely diced, about ½ cup
  • 2 to 3 medium-hot cherry peppers, seeded and finely diced, about ½ cup
  • ½ red onion, peeled and finely diced, about ½ cup
  • 6 ripe peaches, peeled and diced, about 3 cups
  • 6 medium tomatoes, peeled and diced, about 3 cups
  • 2 tablespoons brown sugar
  • 1 teaspoon Chinese Five Spice
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Note 

To peel the peaches and tomatoes, use a sharp knife to cut slits in the top. Place into boiling water for a minute or two. Remove and cool slightly. The peel will come off easily from the slits.

Another Note 

After you peel the tomatoes, you can squeeze out the extra juice and seeds by pushing them gently through a colander.

I Did It My Way! Veal Sinatra Inspired By Locanda Rustica

I Did It My Way! Veal Sinatra Inspired By Locanda Rustica

Tonight’s dish is inspired by a local Tequesta/Jupiter hangout where everyone knows your name and the Chicken Sinatra SINGS!  Make veal in marsala wine sauce, MY WAY! Click to skip to the recipe

pumpin swordfish chowder

Everyone has a favorite neighborhood restaurant. And every favorite neighborhood restaurant has a specialty dish.

We have one such restaurant in our neighborhood. The name is Locanda Rustica and it holds court among other small eateries in a strip center on the main drag in Jupiter, FL.

This is the kind of place that sees repeat customers on repeat days. If it’s Wednesday, and the Coleman’s don’t appear at their established time, there will be an inquiry from the owner as to where they were, when they show up the next week.

Patrons are known by their first name, and their drink order is served before it’s ordered. Guest of these patrons are introduced to staff as if they were meeting their family. Before the bread is served, the specialties are announced.

It’s at this moment that you realize you just hit the jackpot of weeknight dining!

This week’s specialty dish was Chicken Sinatra and let me tell you, Frank would be Flying to the Moon over this one.

He would toss Three Coins in the Fountain to get seconds.

He would have High Hopes to know that It Was A Very Good Life that included Chicken Sinatra.

There are no Strangers in the Night when it comes to this dish and you don’t have to be in New York, New York to eat it. 

Spinach, prosciutto, and cheese are sandwiched between two thin chicken cutlets. Then they are battered and sauteed. Two people at our table ordered this special, and I took a bite out of each! I was still left wanting.

You could say that I Got Chicken Sinatra Under My Skin. That’s why two nights later, I found myself creating a dish using it as my inspiration.

I had veal instead of chicken, salami instead of prosciutto, and fresh sage leaves instead of spinach. I added my mother-in-law’s Masala wine sauce. It was delish! I did it MY WAY!

The next time you are in your favorite eatery, I hope you get inspired by a weeknight special dish. After all, That’s Life!!

Veal Sinatra
In Marsala Wine Sauce

Serves: 2

Time:  30 minutes ’til it’s ready

Ingredients

4 thin slices veal cutlet, about 3 to 4 ounces

1 teaspoon kosher salt

½ teaspoon coarse black pepper

4 thin slices of Swiss cheese

Two thin slices of salami, cut in half

 6 to 8 sage leaves

2 tablespoons olive oil

2 tablespoons butter

1 large egg, beaten with 1 tablespoon water

1 cup all-purpose flour

For sauce:

1 large shallot, peeled and finely diced

1-pint white mushrooms, sliced

1 cup Marsala wine

1 cup beef broth

2 tablespoons butter

Veal Sinatra
Veal Sinatra
Veal Sinatra

Place the veal slices between two pieces of parchment paper. Use a meat mallet to pound the veal to about ¼-inch thickness. Season with salt and pepper. Layer 2 slices of veal with cheese, followed by salami and sage. Top with the remaining veal slices forming two veal sandwiches!

Place the flour into a shallow bowl. Whisk the egg with the water. Dredge one veal sandwich into the four, coating both sides. Gently shake of excess flour and then dip into the egg, again coating both sides. Shake off the excess egg and dredge once more into the flour. Place the coated veal onto a plate and repeat with the second sandwich. 

Heat 2 tablespoons of both olive oil and butter in a skillet over medium-high heat. When the butter is bubbling add the veal. Cook until golden brown on one side, about2 to 3 minutes. Carefully turn and cook until golden on the other side, another few minutes. Transfer to a platter. 

Add the shallot and mushrooms to the skillet. Cook until the shallot pieces are soft, and the mushrooms are golden brown, about 3 to 5 minutes. Season with salt and pepper.

Get on BOARD With This Charcuterie: Tuna Steak Nachos

Get on BOARD With This Charcuterie: Tuna Steak Nachos

Mix and match your guests’ favorite meats, treats, and cheeses and never be bored with your charcuterie board! Start with these Tuna Nachos, perfect for tailgating at home. Click to skip to the recipe

 

There are lots of reasons to entertain family and friends these days, as long as your family and friends have maintained their social distance while trying to live their lives amid craziness!

We’re all living in our reduced social circles these days, but that still leaves us room to gather safely. And gather, we do!

One of my favorite ways to entertain is to set out individual bites onto a lovely charcuterie board.

Now, by its very definition, a charcuterie board is made up of prepared, cured meats (usually pork) and varieties of cheeses.

The very word charcuterie comes from the French words chair (flesh) and cuit (cooked).

But meat and cheese can be boring, so I veer towards combining charcuterie with an antipasti platter. Olives and pickled veggies are so yum.

But then I have a couple of crudité tray ideas and well, before you no it, I create a board full of appetizers that is unlike any other.

Just like I like it!

My recent board was created for my fellow book club pals. It was packed full of individual appys that by themselves would be perfect for a first-course nibble, but when combined could serve a crowd for a cocktail party or game day (stay-at-home) tailgate party.

The appys assembled on my board included roasted shrimp on a stick, chunks of Parmesan cheese, whole roasted garlic, salami and cream cheese “flowers”, margarita sausage on baguettes with lime mustard, gouda and sun-dried tomato “pimento” cheese with candied bacon, hummus and Parmesan stuffed tomatoes and the fan-favorite, seared tuna nachos with roasted garlic cream.

Whew! Sounds like a lot and it was…..but it was also FUN to prepare and wonderful to watch as they were devoured in no time.

Whether you prepare your own fan-favorite appys or arrange store-bought (and there are tons of them) items on your board, the secret is to be surprising. Mix and match your favorites and be creative with your choices. After all, you never want to be bored with your board!!

Seared Tuna Nachos with Roasted Garlic Cream

These nachos are a big hit. You can easily make them in advance, and they look divine on your appy board.

Ingredients

For tuna:

1 (8-ounce) tuna steak:

½ cup rice wine vinegar

4 tablespoons soy sauce

2 tablespoons granulated sugar

1 tablespoon sesame oil

2 medium cloves garlic, minced (about 1 teaspoon)

4 green onions, thinly sliced (about ¼ cup)

1 (1-inch piece) ginger, grated

1 tablespoon olive oil

For roasted garlic cream:

Cloves from 2 whole heads roasted garlic, about ¼ cup, mashed

½ cup sour cream

¼ cup heavy cream

Juice of 1 medium lemon (about 2 tablespoons)

1 teaspoon salt

½ teaspoon coarse black pepper

For nachos:

Large, sturdy tortilla chips

2 cups tender green leave, washed, dried and thinly julienned (I used frisee, baby kale and butter lettuce leaves)

Serves:   A Crowd

Time:   60-Minute Cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Place the tuna steaks into a shallow dish. Whisk together the rice wine vinegar, soy sauce, sugar, sesame oil, garlic, onion, and ginger.  Reserve 2 tablespoons of the marinade.  Pour the rest over the tuna steak.  Marinate for at least 30 minutes and up to 2 hours in the fridge.

Heat 1 tablespoon olive oil in a skillet over medium-high heat.  Remove the tuna from the marinade.  Shake off the excess.  Sear the tuna in the skillet turning once, about 2 to 3 minutes per side for very rare.  Remove the tuna to the freezer and chill for 5 to 10 minutes.

Place the roasted garlic cloves, sour cream, heavy cream, and lemon juice in the bowl of a food processor. Pulse to combine into a smooth thick cream. Season with salt and pepper. The cream should be thin enough to drizzle.  Pour into a squeeze bottle and set aside.

Place the tortilla chips on a platter. Toss the greens with the reserved marinade.  Place several shreds of lettuce over the tortilla chips.

Remove the tuna from the freezer.  Use a very sharp knife to cut very thin slices (across the grain) of seared tuna.  Place 1 to 2 slices (depending on how thin you can cut) onto each chip.  Drizzle with garlic cream. 

 

Friendly Fish Tacos In The Mean Meat Shortage

Friendly Fish Tacos In The Mean Meat Shortage

With the meat shortage making it more challenging to plan meals around beef, pork, and chicken, pescatarian and vegetarian recipes will help see us through on Meatless Monday and beyond!  Click to skip to the recipe

 

Fish in a soft tortilla with cilantro, crema, tomato, lettuce

With a nod towards Meatless Mondays, on the heels of Cinco de Mayo, and with heartfelt concern for our meat supply chain, I decided to make a pescatarian recipe for dinner this week: Fish Tacos! In a word they were delicious and in a second word… this dish is thought-provoking!

We live in a beef crazed society. Meat and poultry are the menu planner’s mantra. Wendy’s made national news this week when they ran short of meat for their Triple-Decker cheeseburger. This led to protests and calls for, “Where’s the beef?!”

This could spark a whole new movement in preparing satisfying pescatarian and vegetarian recipes that will appease our need for meat and potatoes.

Since we’ve been staying at home, our consumption of fast food burgers has declined precipitously. Hubby’s down more than a few pounds in just a couple of weeks!

His recent bloodwork showed a definite improvement from past years and it got me thinking: Could this upturn in his health have something to do with fast-food distancing?

If this is my new working theory, in how many weekly meals can I substitute fish or veggies for beef, pork, or chicken? With the meat shortage increasing steadily and meat, pork, and chicken being rationed in grocery stores around the country, finding meat alternatives in the midst of the shortage is my new challenge.

I think this might be a prudent time to visit no meat main courses, which is why I started with fish. This recipe is based on my Grilled Guac recipe from my cookbook, “Sunday Best Dishes”. That recipe grills all the veggies before you mush them into guac. 

I used that same technique to grill everything from the fish to the lettuce for these tacos and the grilling gave a smokey, lusty taste to the tacos. I used a grill pan indoors and the whole meal took about a millisecond to prepare.

No ground beef, pork, or chicken required to make a satisfying meal!

You can easily share your meatless main meals with all the readers here. We’re all into experimentation these days!

Grilled Fish Tacos

Serves:

Time:

2

30-Minute Cuisine

vegetarian-tacos-meat-shortage 3

Ingredients

I made these for hubby and me, and two large, open-face tacos were plenty. You can adjust the recipe to feed more, by just increasing the ingredients. I found blood oranges at the market and prepared the marinade with this juice, but good old lemons or limes will do just fine.

For filling:

2 (6 to 8-ounce) sea bass fillets (substitute with and white, flaky fish)

1 blood orange (substitute with lime or lemon)

4 large garlic cloves, peeled and minced, about 3 tablespoons

¼ cup olive oil

1 teaspoon kosher salt

½ teaspoon coarse black pepper

For sauce:

¼ cup mayonnaise

¼ cup sour cream

¼ cup prepared salsa

Juice of ½ lime, about 1 tablespoon (reserve the other half for seasoning the taco)

2 to 4 dashes hot pepper sauce

For tacos:

1 avocado, cut in half, pit removed

1 tomato, cut in half

½ romaine lettuce head

1 to 2 jalapeno peppers, cut in half, seeded, and deveined

2 green onions

2 (8 or 10-inch tortillas)

2 tablespoons chopped fresh cilantro

Veggies on grill pan with fish

Place the fish into a dish. Squeeze the juice from the blood orange over the fish. Add the garlic and olive oil. Season with some of the salt and pepper. Turn the fillets in the marinade to coat and let sit for 15 to 20 minutes.

Stir together the mayonnaise, sour cream, salsa, lime juice, and as much hot pepper sauce as you like. Season with salt and pepper.

Heat a grill pan over medium-high heat. Drizzle some additional olive oil onto the pan. Place the fish, flesh side down onto the grill pan. Place the avocado, cut side down onto the grill pan. Do the same with the tomato, lettuce, jalapenos, and green onion.

Grill the veggies, turning once just until you get a nice char on each piece. Season with salt and pepper. Transfer the veggies to a cutting board.

Grill the fish, turning once until it is nicely marked on both sides and cooked to medium-rare in the center. This will take a total of about 8 minutes per inch of thickness of the fillets.

Transfer the fish to your cutting board. Place the tortillas onto the grill pan and grill for several seconds, turn and grill for several seconds more. The tortilla should be warm and pliable. Transfer each tortilla to a plate.

Chop the lettuce. Place half of the lettuce onto each tortilla. Cut the fish into chunks and place on top of the lettuce. Do the same with the tomato, avocado, jalapeno, and onions. Top the taco with a generous dollop of sauce. Garnish with cilantro and an extra squeeze of lime juice.

My Best Cinco de Mayo Recipes 🌮

My Best Cinco de Mayo Recipes 🌮

Cinco de Mayo may come but once a year, but Taco Tuesday is forever! Discover new twists on old favorites from my recipe archive.

Steak Tacos/Carnitas

 

 

Mexican-American dishes are a welcome addition to your kitchen’s menu any day of the year.  Savor these Cinco de Mayo specials today and as new Taco Tuesday favorites!

Easy Mexican Street Corn, Skillet Style

No fresh corn? No problem. The recipe produces results that are super savory with the right amount of tang, even with frozen or canned kernels!

Steak Tacos With Tomatillo-Ancho Chili Sauce and Avocado Cream

Chili seasoned meat drizzled with spicy red and creamy green sauce, garnished with fresh herbs make this street food taco an elevated Cinco de Mayo treat

Steak Tacos/Carnitas

Pico De Gallo The Green Goddess Way

This green goddess chunky pico de gallo sauce is absolute perfection on a pork-filled burrito, or in a bowl of rice and beans – or simply weighing down a tortilla chip.

Grilled Guacamole

Serve on nachos, as a condiment on fish or chicken, or…how about frying a tortilla in oil for just a couple of secs. 

Guacamole Dip