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!
30 minutes ’til ready!
Appetizers, Spreads, Dip, Lunch
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
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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.
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.
After you peel the tomatoes, you can squeeze out the extra juice and seeds by pushing them gently through a colander.
I have a recipe in my book Canvas and Cuisine for Fried Peach Hand Pies. It’s good… really good. However, I came across a recipe for peach preserves that included a vanilla bean and smidge of bourbon in place of my cinnamon-spiced version. So, I gave it a try and I’ll tell you what…. good went to gooder, it was so darn good.
Then I saw another recipe for fried pies that uses prepared pie dough in place of my puff pastry dough. And, guess what? This too is knock your grammar socks off-gooder! Then we top these dainty fried pies with a peachy glaze made from the peels and pits of the ripe peach. Well, I’ll tell you what, it doesn’t get much better than this.
Now, you will say to me, I’m not going to spend all this time makin’ peach preserves and fryin’ pies. And, I’m going to say to you, why the heck not!
I mean, there’s bourbon involved for god’s sake!
You can make the preserves in minutes and allow them to cook themselves over the next hour or so. You can put together the pies well in advance of frying, and let them hang out in the fridge until your craving ramps up to speed. You can fry those pies in minutes… literally minutes. There’s not even a lot of clean up. Let the oil cool, pour it into a container and use it again down the road…when you want to go from good to gooder 😉
Made into Peach Empanadas
Yields about 2 cups Preserves
About 20 to 24 hand pies
10 to 12 ripe peaches, peeled and chopped into ½-inch pieces
1 cup granulated sugar
1 vanilla bean, split lengthwise and halved
⅓ cup bourbon
½ teaspoon kosher salt
For Fried Pies:
Peach peels and pits from 10 to 12 ripe peaches
½ cup granulated sugar
1 ½ to 2 cups confectioners’ sugar
1 (14-ounce) box refrigerated pie dough (2 crusts)
1 large egg mixed with 1 teaspoon water
Vegetable oil for frying
For Peach Glaze:
Juice from peach peels and pits, about ½ cup
1 ½ to 2 cups confectioner’s sugar
Peel the peaches by placing them in boiling water for several minutes and then transferring to a bowl filled with ice water. Reserve the peels by placing them in a large bowl. Chop the peaches into small chunks. Transfer the pits to the bowl with the peels. Stir ½ cup sugar into the bowl with the peach pits and peels and let sit for 20 minutes.
Place the diced peaches, 1 cup sugar, vanilla bean and bourbon into a deep pot, like so:
Sprinkle with salt. Stir together and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the peaches break down and the consistency of the preserves is syrupy. (I used a potato masher to break down the peaches after about 30 minutes and then continued to cook for another 30 minutes or until most of the liquid is reduced into the peaches). Cool the preserves and store in an airtight container.
Strain the peach peels and pits into a bowl to get about ½ cup juice. Whisk some of this juice into 1 ½ to 2 cups confectioner’s sugar. Continue adding juice until you get a peach glaze that is pourable and looks like the photo below:
Roll out the pie crusts on a well-flour surface. Use a round cookie cutter (about 3 or 4-inches in diameter) to cut circles from the dough. Place a teaspoon of peach preserves in the center of one dough circle. Brush the egg wash (beaten egg with water) around the edge of the circle. Fold the circle in half and use the tines of the fork to seal in the filling. Place the pie onto a rack and refrigerate until ready to fry.
Heat vegetable oil in a deep pot to 375. Gently drop the pies into the oil and cook until golden, about 2 to 3 minutes. Use a wire spider or slotted spoon to transfer the pies to a rack over paper toweling to catch the drips. Continue until all the pies have been fried. Drizzle the warm pies with peach glaze.
There are a couple of signs summer’s upon us: the temperature gauge in your car, the lack of clothing on the people around you, old folks waving magazines and newspapers hoping to catch a breeze, and peaches hitting the farmers stand. Of all these signs, I like the peaches the best! They’re subtly soft, sugary-sweet and delicious, sliced over yogurt in the morning and again over ice cream at night.
I ALWAYS buy too many peaches. I share them with everyone and still have a bunch that are screaming for me to use them up. Often, I bake them into crumbles. In my recent book, Canvas and Cuisine, I used them in a homemade ice cream recipe.
This season, I’ve done the unthinkable. I opted to use the last handful of peaches and make a good old-fashioned peach pie. Caveat here. I’m not the best baker in the world. I often leave desserts to my best pals to bring to my group dinners. But, I’m older…. bolder …. and have more time on my hands, so I thought I would give it (yet another) try. And, guess what! We have SUCCESS!
I used Ina’s pie crust recipe. Why not stick with the expert? And, I did two things I had not tried before. First, I peeled the peaches using the same method that I use to peel tomatoes. Bring a pot of water to boil over high heat. Drop a couple of peaches into the boiling water for just about 10 to 12 seconds. Use a slotted spoon to transfer the peaches to a bowl filled with ice water. Use a sharp paring knife to peel off the soft skin. It works!
The second thing I did was to drain the seasoned, sliced peaches through a colander before pouring them into the crust. In the past, my fruit pies are often so juicy, the bottom crust becomes soggy. Since I drained most of the juice away, the crust remained firm and the peaches still produced plenty of juicy liquid.
Caveat number two. If it is just too hot to bake a pie, here’s is a simple way to use those peaches (and summer pitted cherries!).
Feel like a Tart?
Roll out a thawed puff pastry crust. Place it onto a baking sheet lined with parchment paper. Sprinkle the dough with cinnamon-sugar and roll up the edges to form a fluted border. Pierce the bottom of the dough with the tines of a fork. Arrange slices of peaches over the dough, and dot with halved pitted cherries. Sprinkle with additional cinnamon-sugar. Bake until the crust is golden, about 10 to 15 minutes at 400°. Serve with a scoop of vanilla ice cream. Super easy and super sweet.
Mine and Ina’s Peach Pie
1 hr and 15 minute cuisine
Serves 4 to 6 for dessert
12 tablespoons (1 ½ sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
⅓ cup very cold vegetable shortening, such as Crisco
½ cup ice water
8 ripe peaches, peeled, pitted and thinly sliced
Juice of ½ lemon, about 2 tablespoons
1 cup granulated sugar
½ cup unbleached all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
2 tablespoons butter, cut into tiny pieces
1 egg beaten with 2 tablespoons butter (egg wash)
Cut the butter into tiny pieces and return it to the refrigerator. Place the flour, sugar, and salt in the bowl of a food processor, fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into two disks. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400°. Place the peaches into a bowl and drizzle with lemon juice. Whisk together the sugar, flour, cinnamon, nutmeg and salt in a small bowl. Sprinkle the peaches with the dry ingredients and gently toss.
Roll each disk on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Fold one circle of dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. Brush the bottom of the crust with some of the egg wash, and pierce with the tines of a fork. Use a colander to drain the peaches. Pour the drained peaches into the crust. Gently place the second circle of dough onto the top of the pie. Fold the edges under and crimp together using your fingers or the tines of a fork. Pierce the top crust with the tip of a paring knife making small slits and brush with some of the egg wash. Place the pie pan onto a baking sheet and bake until the top crust is golden, and the filling is bubbling, about 45 to 50 minutes.