Tag Archives: peaches

Summer Chutney

16 Sep

Who else out there is squeezing out the last delicious bits  of summer?

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Fall officially came last week…in the form of a massive storm and power outage. Leave it to Michigan for the weather to be 95 degrees with 95% humidity and within a matter of minutes it drops to 60 degrees with minimal humidity and stays that way.

One of my favorite dishes that screams summer is a smashed salmon salad. I was set to make it a couple weeks ago. I was 100% positive I had half a jar of mango chutney left in the fridge to use for the salmon…100% sure.

I started my prep for dinner, reached for the chutney, and my heart sunk. No mango chutney. I had my mind set on smashed salmon salads. I had giant beautiful heirloom tomatoes, fresh organic spinach, bright orange carrots, my favorite potatoes from my favorite farmer’s market vendor, beautiful pieces of salmon but no chutney.

The hubs was fine with plain salmon but I had my heart set on the sweet chutney mixing with the savory potatoes in every bite.

Deep breath in, deep breath out.

I looked around my kitchen and spotted my succulent juicy peaches and way more tomatoes than I knew what to do with. I was on a mission.

And I made this amazing chutney.

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And you should too…

Summer Chutney

Makes about 2 cups

Note: This chutney worked great for the smashed salmon salads. It is also great served over a soft cheese with crackers as an appetizer. I was all set to combine it with black beans and rice before our power went out and I had to empty out my fridge. Bottom line: you can do a lot with this chutney. 

1/4 cup apple cider vinegar

2 tablespoons agave nectar

1/2 small onion, chopped

1/2 bell pepper cut into 1 inch pieces

2 cloves garlic, minced (about 1 teaspoon)

1 teaspoon fresh ginger, grated

1/4 teaspoon salt

1/2 teaspoon red pepper flakes

1/8 teaspoon garam masala

1 1/2 cup peaches (about 2 medium), peeled, pitted and cut into 1-inch pieces

2 small tomatoes, cut into 1-inch pieces

1. In a small sauce pan over medium heat, combine apple cider vinegar and agave nectar. Bring to a boil.

2. Add bell pepper, onion, garlic, ginger, salt, red pepper flakes, and garam masala. Simmer for 10 minutes.

3. Add peaches and tomatoes and simmer until chutney thickens and reduces, 20 to 30 minutes.

 

 

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