This peach chutney is a fresh, sweet tart peach sauce.
You can make this sauce any time of year, as it calls for canned peaches, not fresh.
If you want to use fresh peaches, simply peel the skins off (soak them in boiling water for about 30 seconds to make it easier) and cook them in a tiny bit of water until they soften, then proceed with the recipe as it is listed below.
This sauce is referred to as a chutney because it combines the sweetness of peaches, raisins and honey with the tart and spicy flavors of cider vinegar, mace and cloves. The cinnamon combines nicely and really rounds out the flavor.
The recipe says it pairs well with ham but I can think of lots of other uses.
It would be great, for example, served with spicy curries.
Peach Chutney or Peach Relish
- 29 ounces peaches, canned halves, drained and coarsely chopped
- 1/2 cup cider vinegar
- 1/3 cup golden raisins
- 1/3 cup brown sugar, firmly packed
- 1/3 cup honey
- 1/8 teaspoon ground mace
- 6 whole cloves
- 1 cinnamon stick, 3 inches, broken
- Combine the peaches, vinegar, raisins, brown sugar, honey and mace in a saucepan. Tie the cloves and cinnamon in a cheesecloth bag. Add the bag to the peach mixture. Bring to a boil.
- Reduce the heat and simmer for 30 minutes, stirring occasionally. Remove the spice bag. Cover the relish and chill.
Great served with ham.
Makes 2 cups.
- Here is a wonderful serving suggestion, pictured in the image at the top of the page. Cut a baguette into thin slices. Top with a bit of cream cheese, a slice of ham or prosciutto, and a dollop of chutney. Fabulous!