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Peach chutney

updated

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Ingredients for 5 servings:

  • 800 g peach(s)
  • 200 g brown sugar
  • 100 ml balsamic vinegar, light
  • 35 g ginger
  • 4 shallots
  • 2 cloves garlic
  • 2 tbsp Ras el Hanout

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Pit the peaches and cut into small pieces. Peel and finely chop the ginger, onion, and garlic. Add all the ingredients to the pot, along with the sugar and vinegar. Mix everything well, bring to a boil briefly, and then simmer for 30 minutes. Halfway through the cooking time, i.e., after 15 minutes, I add the 2 tablespoons of Ras El Hanout, mix everything well, and continue to simmer on low heat. You should stir occasionally anyway to prevent burning. This quantity is enough for 5 small to medium-sized jars – it makes about 1 liter of finished chutney!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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