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I really enjoy the blog Gourmandistan from fellow Kentucky blogger, Michelle. Her posts are comfortably familiar, like you just dropped in on a neighbor. Her recipes are full of flavor but not overly complicated by an excessive number of hard to obtain ingredients. The chutney featured below is easy to make, seasonal, and most definitely worth your time. I served it along side grilled thick cut pork chops. The smokiness of the meat and the sweet/sour of the chutney is gorgeous together.


Peach Chutney (a slight variation of this recipe from Gourmandistan)

  • 1-1/2 lbs. peaches, coarsley chopped
  • 1 large onion, coarsley chopped
  • 3/4 cup raisins
  • 1 cup brown sugar
  • 1/2 tsp dried pepper flakes
  • 1 tsp salt
  • 2 tsp mustard seeds
  • 2/3 c cider vinegar
  • 2/3 c champagne vinegar
  • 1 cinnamon stick

In a large saucepot, combine all ingredients and bring to a boil. Then turn down the heat and simmer for about an hour. Stir occasionally to be sure it doesn’t stick. Remove the cinnamon stick and serve.

DSC_0964(According to Michelle, you can store this in sterilized jars in the refrigerator or freezer. Mine didn’t last that long. I doubt yours will either.)