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
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
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.
Standing at the farmer’s market last Saturday, I found myself caught between two stalls. The first held six-dollar bags of yellow or white peaches. The second held a bin full of paper wrapped, fried hand pies. I admit, I was hungry and those pies are really inviting – especially when the guy next to you forks over a couple of bills, peels down the paper and takes that first crunchy, flaky bite. Stare, stare…. Drool, drool.
And then I remembered about this new product I wanted to experiment with. It’s Wewalka, European-style fresh bakery dough. I had previously tried the pizza crust, and loved the simplicity of rolling out pizza dough that was already on parchment paper. You simply lift the dough onto a baking sheet and build your pizza.
With fresh bakery dough stored in my fridge, I opted for the bag of fresh peaches and made my way home. Later that evening, my pal, Jenny (the one who cans her own marmalade) decided to make fried peach hand pies. Talk about a perfect compromise!
From family to family, here in the South, there is debate about how to make a traditional hand pie. There is agreement that the original pies were made with dried fruits, reconstituted to avoid a leaky, wet filling. Today, when fresh is best, the wet filling problem is solved by adding a generous amount of thickener to freshen the fruit and control the filling to dough ratio. Hand pies are primarily deep fried in a fryer or large pot of boiling oil on the stove, but they can also be fried in a cast iron skillet and even baked! The dough is usually lighter than pie dough… more like a rolled biscuit dough because it holds up better in the fryer.
Jenny and I absorbed all the hand pie info we could find, and decided to modify a peach pie recipe for the filling using our prepared puff pastry dough. Well, I’m telling you, the results were well worth the investigation! Our hand pies were puffy, golden, crisp and a perfect ratio of crust to fruit filling.
My pies looked like a puffy, jelly doughnut and smelled like hot beignets. But they tasted and satisfied like a pie. We topped them with confectioners’ sugar and cinnamon, and served them with vanilla ice cream.
I wouldn’t hesitate to make these hand pies with any fruit you like, or a combination of fruits and fresh herbs. Truth is, I wouldn’t hesitate to make these pies. Give it a try, and let me know what you think!
Handy Fried Peach Pies
30 Minute Cuisine
Fried hand pies are a Southern favorite. Using prepared dough helps jump start the process, making this dish as easy as … well, as easy as pie!
5 to 6 ripe, fresh peaches, peeled and diced, about 5 cups
Place the diced peaches into a bowl. Add the sugar, cinnamon, lemon juice and flour. Stir and let sit while you prepare the dough.
Cut 4-inch rounds from the pastry dough. Cut as many as you can, about 8 per sheet.
Heat vegetable oil to 375°. If you are using a large pot, pour the oil ⅓ way up the side of the pot, and use a candy thermometer to gauge the temperature. Remember the oil will bubble up the sides of the pot when you add the pies.
Place one round of pastry dough onto your work surface. Use a slotted spoon to place 1 to 2 spoonfuls of peach filling into the center of the dough. Leave a border around the edge. (You want the peaches, not much of the liquid.) Take another round of dough, and place it on the top of the filling. Use a fork to crimp the edges together. Repeat with the remaining rounds.
Gently place the pies into the hot oi. Cook until golden on one side. Use a slotted spoon or wire basket to carefully flip the pies to cook until golden on the second side. This whole process will only take a couple of minutes. Transfer the pies to a baking sheet lined with paper towels. Sprinkle with confectioners’ sugar and a bit more cinnamon.
After Market Leftovers
You are going to have extra scraps of dough, and perhaps some extra peaches left over. Tear the dough into scraps and fry them up! Sprinkle with sugar and set them in a bowl. I guarantee you, they will be gone before you turn around…. But if not, store them in an airtight container. They will stay crisp for several days!
Same goes for extra peaches. Place them into a pot and add maple syrup. Heat the peaches in the syrup until bubbling, about 5 minutes. Pour the hot maple/peach syrup over pancakes, waffles or French toast.
Summer screams for ice cream, and ice cream screams for bold new flavors. While walking through the Farmer’s Market last Saturday, I came to a popsicle stand advertising the most interesting flavors: Lavender Chocolate, Roasted Blueberry, Thyme & Lime. It was fascinating! Inspired by these unique combinations, and having just bagged loads of juicy, fresh peaches, I embarked on a little ice cream screamin’ myself!
First, I decided to roast the peaches. Since I never roasted peached before, this was a bit of a trial. I preheated the oven to 400°, and divided my sliced peaches into groups. I placed half on parchment paper (on a baking sheet), and the other half on the sheet itself. Here they are in glorious detail:
Then I divided these groups, and sprinkled half with brown sugar. I placed the pan in the oven and waited. After 5 minutes, the peaches began to break down, but did not appear to brown. I waited 5 minutes more, and noticed that the peaches with brown sugar were beginning to brown. After a total of 12 minutes, the group with brown sugar looked perfect. Success!
Now for the ice cream! In my book, Sunday Best Dishes, I have a recipe for Salted Caramel Ice Cream. It involves caramelizing the sugar before you mix it into the custard. It sounds hard, but it’s really not. I made the caramel ice cream base (without the salt) and stirred in the peach puree. Let me just tell you I am really delighted with the results. And, I think you will be too.
What this recipe really shows is first how easy it is to make ice cream at home and secondly, how easy it is to make your own inspirational ice cream at home, using your favorite flavors and whatever is in season. I encourage you to give it a try and share your screamin’ ice cream with your fellow foodies here at Jorj.com.
Roasted Peach and Caramel Ice Cream
Serves a crowd
30 Minute Cuisine plus cooling and chilling
Roasting fresh picked peaches intensifies the flavor and gives them a hint of smokiness. Caramelizing the sugar intensifies the sweetness. Seems to me, it’s a match made in ice cream heaven!
6 to 8 medium peaches, peeled and thinly sliced
3 tablespoons brown sugar
3 cups half and half
2 teaspoons pure vanilla extract
1 cup granulated sugar
6 large egg yolks
Preheat the oven to 425°. Place the sliced peaches onto a rimmed baking sheet. Sprinkle the brown sugar over the peaches, and gently toss. Roast the peaches until they begin to break down and turn golden, about 10 to 15 minutes. Cool slightly and then transfer the peaches to a blender and puree. You will get about 2 cups of really yummy peach puree.
Heat the half and half, and vanilla in a saucepan over medium heat, until little bubbles begin to form on the sides of the pan, about 5 to 6 minutes. Remove the pan from the heat.
Heat the sugar in a separate saucepan pan with ¼ cup water, over medium heat, until the sugar dissolves, about 2 minutes. Increase the heat and bring the sugar to a boil. Continue boiling until the sugar begins to turn caramel in color, about 8 minutes. Gently swirl the pan to make sure that the sugar colors evenly.
Now, here is the tricky part. SLOWLY pour the warm half and half into the caramel. As it first blends, the hot caramel will bubble up and expand up the sides of the pan. Stop pouring until the bubbles settle down, and then pour in the rest of the half and half.
Whisk the egg yolks in a small bowl. Carefully pour about ¼ cup of the caramel half and half into the eggs, whisking constantly. This will temper the egg yolks and help to prevent them from scrambling. Pour the tempered egg yolks into the pan. Reduce the heat to medium, and stir until the caramel custard thickens enough to coat the back of a spoon, about 5 minutes. Pour the custard through a fine sieve (or colander) into a clean bowl. Stir in the peach puree. Place that bowl into a larger bowl filled with ice cubes. Chill the peach custard, stirring occasionally, until it comes to room temperature, about 20 minutes. Cover the custard with plastic wrap, and chill in the refrigerator for at least 4 hours.
Place the custard into the bowl of your ice cream maker and freeze according to the directions for your machine. Serve immediately, or place the ice cream into an airtight container in the freezer. When you serve it it’ll look like this, PEACHY KEEN: