Ginger Peach Chutney

As we slide into September I begin my lament of all the summer foods I will soon miss. Sure I look forward to the first crisp apples of Fall, but oh, the berries, the peaches, how I will miss them.

That’s why this Labor Day I decided to give summer fruit a proper send off. This chutney was inspired by a batch of wonderfully fragrant and juicy peaches from the farmer’s market. I wanted a sweet, yet savory side dish for a package of our pork CSA sausages.

The result was a sweet yet more spicy chutney that paired perfectly with the delightfully rich sausage. The secret to this amazing burst of flavor was fresh grated ginger. It gives a big pop up front and them subsides to reveal the sweetness of the peaches and tanginess of the cider vinegar. It was a “wow” moment at the first forkful. (Yes, I am patting myself on the back for this one.)

This chutney would work equally well for any cut of pork as well as lamb or poultry.

Ingredients

• 1/4 cup onion, diced
• 1 garlic clove, minced
• 1/2 red bell pepper, diced
• 1 hot pepper, minced
• 3 peaches, skinned, quartered and sliced
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 1/2 tablespoon fresh ginger, grated

Directions

1. In a medium sauce pan heat the vinegar and honey. Stirring until the honey is fully dissolved.
2. Toss in the onion, garlic, bell pepper, hot pepper and ginger. Bring to a simmer, stirring occasionally. Let it simmer for 10 minutes.
3. Add in the peaches. Stir and Continue to simmer until the peaches are tender and the liquid reduces to more syrupy consistency, about 20 minutes.
4. Serve warm or at room temperature.

How are you savoring the end of summer fruits?