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Stunning plated serving of Peach and Poblano Pepper Chutney, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Peach and Poblano Pepper Chutney

A study in capturing the summer harvest, featuring a savory stovetop peach and tomato chutney.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Appetizer
Ingredients Method

Ingredients
  

For the Stovetop Aromatics
  • 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 medium red onion, peeled and finely diced, about ½ cup
For the Chutney Base & Spices
  • 6 medium tomatoes, peeled and diced, about 6 cups
  • 6 ripe peaches, peeled and diced, about 6 cups
  • 2 tablespoons brown sugar
  • 1 teaspoon Chinese five spice
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Method
 

The Quick Savory Method
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the peppers and onion and cook until just soft, about 2 to 3 minutes.
  3. Stir in the tomatoes and peaches.
  4. Stir in the brown sugar.
  5. Bring everything to a boil and then reduce the heat to medium-low.
  6. Season with Chinese five spice, salt, and pepper.
  7. 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!
  8. Cool to room temperature and then store in an airtight container for up to 1 week in the fridge.