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Jorj Morgan

Signature Fruit Chutney Masterclass

A masterclass in capturing the summer harvest, featuring a quick, savory stovetop peach and tomato chutney alongside a classic, long-simmered preserve variation.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 people
Course: Appetizer
Ingredients Method

Ingredients
  

The Quick Savory Stovetop Method
  • 1 tablespoon olive oil
  • 1 poblano pepper seeded and finely diced (about 1/2 cup)
  • 2 medium-hot cherry peppers seeded and finely diced (about 1/2 cup)
  • 1/2 red onion peeled and finely diced (about 1/2 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
  • 1/2 teaspoon coarse black pepper
The Classic Long-Simmer Preserve (Alternative Method)
  • 2 lbs fresh peaches peeled and diced
  • 1 lb ripe tomatoes peeled and diced
  • 1 1/2 cups light brown sugar
  • 1 cup apple cider vinegar
  • 1 onion minced
  • 1 tablespoon grated fresh ginger
The Spicy Ginger Remix (Alternative Additions)
  • 1 cup golden raisins
  • 1 additional tablespoon grated fresh ginger 2 tablespoons total
  • 1/2 teaspoon red pepper flakes

Method
 

The Quick Savory Method
  1. Heat the olive oil in a deep pot over medium-high heat.
  2. Add the diced poblano pepper, cherry peppers, and red onion, cooking until just soft, about 2 to 3 minutes.
  3. Stir in the diced peaches, tomatoes, and brown sugar.
  4. Bring the mixture to a boil, then reduce the heat to medium-low.
  5. Season with the Chinese Five Spice, kosher salt, and coarse black pepper.
  6. Simmer until the peaches begin to break apart and the chutney thickens, about 20 to 25 minutes. (The longer you simmer, the thicker the chutney!)
  7. Cool to room temperature and store in an airtight container in the refrigerator for up to 3 weeks.
The Classic Preserve Method
  1. In a non-reactive pot, dissolve the 1 1/2 cups light brown sugar in the apple cider vinegar over medium heat until a light syrup forms.
  2. Add the peaches, tomatoes, minced onion, and grated ginger (along with the raisins and red pepper flakes if making the Spicy Remix).
  3. Bring the mixture to a boil, then immediately reduce to a low simmer.
  4. Cook uncovered for about 50 minutes, stirring occasionally, until the mixture is thick, glossy, and jam-like.
  5. Cool completely before transferring to sterilized glass jars.
Chef's Peeling Note
  1. To easily peel the peaches and tomatoes for either method, use a sharp knife to score a shallow "X" on the bottom of the fruit.
  2. Blanch in boiling water for 1 to 2 minutes, remove, and cool slightly; the peels will slip right off.