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

INGREDIENTS:

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

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

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.

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.

Off To The Races: Kentucky Derby Party Plans

Off To The Races: Kentucky Derby Party Plans

Kentucky Derby Menu Ideas Party

The Kentucky Derby is this weekend and it’s time to prepare your party provisions!  Share these on Saturday in a small backyard soiree or savor them television side with the hubby.

We all know and love the term, “Spring is in the air,” but imagine, too, the divine way it smells, beckoning us to our backyards with the promise of barbeque with the fixin’s….And with Kentucky Derby right around the corner, we can really pull out the Southern stops for a safe and delicious outdoor gathering.

Whether you’re setting an elegant table or wearing a Kentucky Derby hat as you graze an outdoor buffet, consider these your go-to Kentucky Derby party plans:

Southern Style Charcuterie with This Cocktail Pairing…
Mint Julep Recipe Photo by <a href="https://unsplash.com/@gustavocastilho?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Gustavo de Camargo</a> on <a href="https://unsplash.com/s/photos/mint-julep?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a>

The Kentucky Derby doesn’t have to be a marathon if you play host this weekend. A simple charcuterie board elevated with Southern-style taste and ingredients will come to the rescue! This board’s arranged with deviled eggs, spiced crackers, pimento spread, pickled okra, millionaire’s bacon, my special cilantro shrimp recipe, and an assortment of turkey and ham roll-ups. Serve with Kentucky Derby’s infamous Mint Juleps and you’ll have yourself a party:

The Savoy Cocktail Book, Harry Craddock, 1930

4 sprigs fresh mint

½ tbls powdered sugar

1 glass bourbon, rye, or Canadian whisky

 

Use a long tumbler and crush mint leaves and dissolved sugar lightly together. Add spirits and fill glass with cracked ice. Stir gently until glass is frosted. Decorate on top with 3 sprigs of mint.

Read On

Breakfast Skillet with Glazed Eggs

From family to family, here in the South, there is debate about how to make a traditional hand pie. But one thing is for sure: This recipe makes for a delicious peach pie!  This recipe yields a pie that looks like a puffy, jelly doughnut and is over-the-top delicious. Top with confectioners’ sugar and cinnamon and serve with vanilla ice cream for a delicious Southern treat.

Read On

Collard Greens With Slow Roasted Pork Belly

This Southern recipe was made from my Farmer’s Market opening day bounty and pulls together a few of my favorite farmer’s market finds: Tender collard greens, paired with rich pork belly. This dish is perfect if you’ve just had a stash of your greens in your drawer that you’ve been looking to work into a dish or perhaps bought a bushel too much from your local farmer’s market trip. This dish makes for a lovely first course or a wonderful side dish.

 

Read On

Chilled Strawberry Soup for Hot Days

My chilled soup adds farm-fresh sweet strawberries for a cool and refreshing treat.This recipe features both ways of making a gazpacho – you have the option to seed the tomatoes or you don’t. Either way, you’ll still have a great batch of gazpacho!

Read On

Fried Pickles and Comeback Sauce: Your How to Guide

Like pickles? You’ll love this recipe, and you’ll be delighted to discover that there are so many ways to create a delicious batter for your fried pickles. I personally like the combination of seasoned flour and buttermilk for a tangy topping. You can fry them whole or sliced, fried in vegetable or peanut oil – Whatever floats your boat! The comeback sauce featured in this recipe is definitely to die for.

Read On

My Recipe for Hushpuppies is Too Good for Your Dog!

I’ve always considered that my recipe for hush puppies is TOO GOOD…Try it and you be the judge. This recipe is my own version of that South Carolina fisherman’s special recipe. The great thing about it is that you don’t have to follow it precisely to get a tasty result. If you’re looking for a recipe that you can get creative with, this is it! Pick and choose your add-ins and sauces.

Read On

Lookalike Sweet Pea Soup

Lookalike Sweet Pea Soup

Hubby and I share a great deal of similarities, but this most recent experience was WAY TOO MUCH! Savor this spring soup with your significant other, in health or toothache!  Click to skip to the recipe

Secret Squash Jorj Morgan Filming

They say that if you’ve lived with someone for a very long time you start looking like each other. Hubby and I have lived together for a very….exceptionally long time and although we have many similarities, we don’t look too much like each other.

Or do we? 

We both have blue eyes.

On any given day, after various salon appointments, we both have blonde hair. 

Our tummies aren’t as flat as they once were and getting up and down out of our respective easy chairs, we both have a little hitch in our giddy-up (as my Dad would say). 

Sometimes we come out of the closet and we’re wearing the same colors.

Sometimes we miss the same golf shot.

Sometimes we order the exact same meal. Sometimes we finish each other’s sentences.

And then…there is the whole name thing……

But our recent bonding experience has carried things too far…way too far! 

Hubby made a dentist appointment recently. He reported back that he had a tooth that required repair and a bigger appointment the following week.

By the next day, I had a sore tooth and went to the same dentist.

After a quick x-ray, she emerged with uncomfortable-looking body language and promptly sent me off to an endodontist to discuss a root canal.

That guy was great, but he said no can do and pushed me along to a really nice oral surgeon who scheduled me for a tooth extraction and dental implant the next week.

YIKES!

I reported back to hubby and he laughed and laughed.

He, the owner of a tooth that simply needed repair and me whose tooth was at dental death’s doorstep. I filled my prescription for Valium and prepared for the worst. 

Hubby’s appointment day came, the day before mine, and off he went.

Forty-five minutes later, he texted that he was on his way to my same oral surgeon for an emergency tooth removal.  The dentist had misjudged the decay on his tooth. Go figure. 

Bottom line is that we each lost a tooth in the exact same place in our mouths, twenty-four hours apart.

Now, even our smiles are a bit more similar. 

Which gets me to the recipe this week. Pea soup!!

Yes, in order to ease the swelling, the surgeon recommended that I buy bags of frozen peas. Which I did: Bags and bags and bags of frozen peas.

After the swelling was gone, the peas remained. Note too, that only soft, smooth things were on the Morgan menu for a week or two.

So, our frozen peas did double duty as relief and substance.

Some things don’t change though. Even as similar as we are, I couldn’t convince hubby to eat pea soup.

He hates peas… which worked out just fine for me!

Have a great week and don’t forget to schedule your dentist appointment soon!

Sweet Pea Soup

Yield: 1 Quart

Time: 30 minutes ‘til it’s ready

Ingredients

2 tablespoons butter

1 medium onion, peeled and diced

2 (10-ounce) packages frozen peas, thawed

2 ounces fresh baby spinach leaves, about 2 cups

½ cup dry sherry

Juice from ½ lemon, about 2 tablespoons

2 to 3 dill sprigs

3 to 4 cups chicken broth

1 teaspoon kosher salt

1 teaspoon coarse black pepper

½ cup heavy cream

Sour cream for garnish

Veal Sinatra
Veal Sinatra
Veal Sinatra
Veal Sinatra

Heat the butter over medium heat in a soup pot. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the peas and spinach.

Pour in the sherry and cook until most of the liquid disappears, about 4 minutes more. Add the lemon juice and dill sprigs.

Pour in 3 cups of chicken broth. Bring to a boil and then reduce the heat to simmer the soup for about 20 minutes. Remove the soup from the heat and cool to room temperature.

Use a food processor, blender, or immersion blender to liquefy the ingredients to create a smooth, velvety soup. Return the soup to the pot. If the soup is too thick, you can add some more broth.

Season with salt and pepper. Stir in the cream. At this point, you can chill the soup or heat the soup to warm it up.

It’s great served warm or cold! Garnish with a dollop of sour cream and a bit of dill.

Here, Fishy, Fishy: Pumpkin Swordfish Chowder

Here, Fishy, Fishy: Pumpkin Swordfish Chowder

Here, fishy, fishy, I have a new recipe for you!  Try this recipe to repurpose leftover fish for a hearty and satisfying chowder, brimming with all of your favorite vegetables. Because I had pumpkin swordfish, I “peppered” the chowder with like-colored ingredients, but remember, it’s your fish chowder. Click to skip to the recipe

pumpin swordfish chowder

I had friends over for a fussy dinner the other night. 

I did my version of surf and turf by grilling both a butterflied leg of lamb and delicious pumpkin swordfish steaks. Don’t fret, recipes will follow!

I ended up with a bunch of leftovers. You know how I am. I cannot stand to waste food.

The wheels started runnin’ and I thought about leftover recipes for the swordfish.

Swordfish cakes came to mind as did my Bubba Gump’s list of other fish dishes like swordfish gumbo, swordfish fried-rice, swordfish salad, swordfish burgers, swordfish spread…well, you get the picture.

In the end, fish chowder won out and I created a recipe that worked out just fine.

Because I had pumpkin swordfish, I “peppered” the chowder with like-colored ingredients using sweet potatoes and carrots to flavor the broth. But remember, it’s your fish chowder. 

You can use whatever fish you have leftover and your favorite chowder veggies.

It’s really all about the fishy, creamy rich broth that makes this soooo good. Serve with a wedge of cheesy garlic bread and a green salad and invite those friends back to join in the FUN!

Pumpkin Swordfish Chowder

Serves: 6

Time:  30 minutes ’til it’s ready

Ingredients

2 tablespoons butter

½ red onion, finely diced

6 ribs celery, finely diced

1 large carrot, finely diced

1 medium sweet potato, peeled and cut into ½-inch cubes

1 medium white potato, peeled and cut into ½-inch cubes

1 teaspoon kosher salt

1 teaspoon coarse black pepper

1 teaspoon dried thyme

2 tablespoons flour

½ cup white wine

1 cup chicken stock

1 cup heavy cream

1 pound cooked swordfish steak, chopped into ½-inch pieces

Chopped, fresh parsley

Best Italian Cookie Recipe
Best Italian Cookie Recipe
Best Italian Cookie Recipe
Best Italian Cookie Recipe

Melt the butter in a deep soup pot. Add the onion, celery, and carrots. Stir and cook until the veggies begin to soften, about 5 minutes. Stir in the potatoes. Cook for 3 minutes more. Season the veggies with salt, pepper, and thyme. Sprinkle the flour over the top. Pour in the wine. Stir until the liquid thickens and begins to reduce, about 3 to 5 minutes. Pour in the chicken broth and cream. Stir in the swordfish. Reduce the heat to simmer the chowder over low heat. Continue to cook until the potatoes soften, and the broth is slightly thickened, about 20 minutes. For thicker broth add more cream. For thinner broth, add more chicken stock.

Tip 1:

Pumpkin swordfish has a delicate, orange-colored flesh made possible because the fish eat a whole bunch of pink shrimp and krill. I created this soup after I over-prepared swordfish for a special dinner I had with friends. I grilled the fish and finished it with a bit of butter. The leftovers were just too delish to lose, thus the soup. I added carrots and sweet potato to go with the orangish color of the fish. But you can use this recipe as a guideline. Any fish will do and plain ole’ swordfish works just fine. Add more regular spuds if you don’t have sweet potatoes and flavor this rich chowder with any of your favorite spices. It’s all good!


     

Just A Little (Italian) Cookie

Just A Little (Italian) Cookie

Those that have tip-toed out of their bubble have plenty of tales to tell, and this one is about a little (Italian) cookie. Click to skip to the recipe

Best Italian Cookie Recipe

Those of us that have tip-toed out of our bubble to enjoy a restaurant meal have plenty of tales to tell.

Mine is about a lovely restaurant in Tequesta called EVO. Chef Erik Pettersen has a stellar reputation that reaches beyond our quiet community. He specializes in authentic Italian fare just like his mother Nancy envisioned. The restaurant has won awards noting the transition from her local farm-to-table dinner fare to the “EVOlution” of Chef Erik’s fine dining.

Let’s just say it’s a real treat.

Like many restaurants, EVO has adapted to the current situation by spacing indoor tables and adapting outdoor space to accommodate as many safely-distanced tables as possible. The dinner we shared with two other (bubble) friends was simply delish!

But what impressed me most came after the main meal. 

Here’s the deal: When I finally get to a lovely restaurant, I ABSOLUTELY chow down on everything put in front of me.

The olives, the shavings of Parmesan cheese; the fresh, warm bread dipped into a saucer of olive oil with EVO written in balsamic vinegar. Yes, written in balsamic vinegar!

And then, not yet full, and still excited to be OUT, I order. I order a copious amount of food and swallow each bite with a fair amount of delicious wine.

By the time I finish the last bite from the plate, I feel pretty darn good. Dessert menus are offered, and we all decline (Gluttony is for closets, not outdoor dining tables, after all).

Then, the waitress brings out two small plates of Italian cookies. These teeny, little buttery bites are just sitting there…on the table…in front of me. Well, who can resist? Certainly, not me!

In an attempt to tamper down my desire for restaurant dining, I decided to bake these cookies at home, hoping that if I had them at my fingertips, then I wouldn’t feel the need to make dining reservations.

Well, that didn’t work. I have a reservation at EVO tomorrow night. 😉

But these home-baked cookies are fun to make, fun to dip in chocolate, and fun to dust with sprinkles. Just a great little bite!

Italian Butter Cookies

Serves: Makes about three dozen 2-inch cookies

Time:  30 minutes

Ingredients

2 cups unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

1 cup unsalted butter, room temperature, 2 sticks

1 cup confectioners’ sugar

2 large egg yolks

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

Sprinkles

Best Italian Cookie Recipe
Best Italian Cookie Recipe
Best Italian Cookie Recipe

Preheat the oven to 350°. Line 2 baking sheets with parchment paper.

Whisk together the flour, baking powder and salt in a bowl.

Use an electric mixer to beat the butter until it is fluffy, about 2 minutes. Stop the machine and add the confectioners’ sugar. Mix in the sugar on low speed working up to medium speed. Stir in the egg yolks one at a time. Stir in the vanilla. Stop the machine and then add the flour, stirring it in a little bit at a time.

Spoon about a third of the dough into a pastry bag fitted with a large star tip. Pipe the batter onto the baking sheet in about 2-inch lengths about 2-inches apart. Continue until all the cookies are on the baking sheets. Bake until the cookies are just beginning to turn golden on the edges, about 8 minutes. Cool the cookies on a rack.

Place the chocolate into a microwave safe bowl. Melt the chocolate using 30 second intervals until soft and smooth. Dip the ends of the cookies into the chocolate and dust with your favorite sprinkles.

Tip 1:

For true Italian butter cookies, you can use the star tip to pipe. But for fun, you can use other tips to create your favorite shapes. If you’re in a hurry, use an ice cream scoop to mound cookies onto the baking sheet and flatten to form circles.

My Oh My Oh Myer Lemon Cake

My Oh My Oh Myer Lemon Cake

When life gives you lemons, make THIS cake and give it your fresh take, layer after layer.  Click to skip to the recipe

Meyer Lemon Layer Cake

Back in the day, when you wanted to get your hands on Meyer lemons, you had to know a guy who knew a guy.

Luckily, today, Meyer lemons show up in the produce department in your local grocery store with regularity.

A Meyer lemon is sweeter than it’s sourpuss counterpart and not quite as sweet as its orange blossomy friend. It’s perfect to use in layer cakes, both in the batter and the buttercream frosting. 

I accent this yummy cake with a scoop of orange sherbet because, well cake just has to have ice cream on the side. And, I add some strawberries not only for color, but I sprinkle each one with a bit of cracked pepper for just a little hint of heat to tame down all that sweet.

This cake screams for your invention. Use any citrus, lemon, orange, or lime and layer it up by using three small pans to bake the cake making it three layers tall. It all works!

Remember when life gives you lemons….Reach for the Meyer’s Rum. Is that how that saying goes??

Meyer Lemon Layer Cake
With Orange Sherbet and Peppered Strawberries

Serves: A Crowd

Time:  20 minutes plus baking and frosting and altogether about 1 ½ hours

Ingredients

For cake:

3 cups unbleached all-purpose flour

2 ½ teaspoon baking powder

1.2 teaspoon baking soda

½ teaspoon kosher salt

1 cup unsalted butter, 2 sticks, room temperature

1 ¾ cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

Zest from 3 Meyer lemons, about 2 tablespoons

Juice from 2 Meyer lemons, about ⅓ cup


For frosting:

2 (8-ounce) packages cream cheese, room temperature

1 cup unsalted butter, 2 sticks room temperature

5 cups confectioners’ sugar

Juice from 1 Meyer lemon, about 2 tablespoons

1 teaspoon vanilla extract

⅛ teaspoon kosher salt

Orange Sherbet

Strawberries, halved, cut side dipped in coarse black pepper

 

glazed lemon cake with berry sauce

Preheat the oven to 425°. Season the eggplants with salt and freshly ground pepper.  Place into a colander for 30 minutes to exude excess moisture. Stir together ½ cup olive oil, garlic, oregano, and cumin. Brush both sides of the eggplant with the seasoned olive oil. Place onto a baking sheet and roast until the slices are tender and golden, about 30 minutes. The slices can overlap. Reduce the oven temperature to 350°.

Heat 2 more tablespoons of olive oil in the skillet.  Cook the onion and carrots until soft and golden, about 5 to 7 minutes.  Add the garlic and cook for 2 minutes more. Add the lamb to the pan.  Cook, breaking up the meat with a spatula until browned, about 8 to 10 minutes.  

Stir in the wine, tomatoes, tomato paste, oregano, and cinnamon stick.  Simmer the ragù for 15 minutes.  Season with salt and pepper.  Remove the cinnamon stick.

Heat the butter in a deep pot over medium-high heat.  Whisk in the flour.  Cook until golden and bubbling, about 2 to 4 minutes.  Pour in the milk.  Cook, stirring constantly until the sauce is thickened, about 6 to 8 minutes.  Stir in the ricotta and Parmesan cheeses.  Season with ground nutmeg, salt, and pepper.

Assemble the casserole by placing a layer of eggplant slices in the bottom of a 9 x 13-inch baking dish.  Top with half of lamb ragù.  Add another layer of eggplant and another layer of lamb.  Finish with a layer of eggplant.  Top the casserole with béchamel sauce.  Bake until the casserole is bubbly, and the top is golden, about 30 to 40 minutes.  Allow the casserole to sit for 15 minutes before serving. Garnish with fresh mint.