Curried Peach Chutney

The other week I wanted to make peach chutney to top my fried green tomatoes.  I couldn’t find any recipes I liked online and decided to wing it.  And I really winged it. I wound up grabbing random stuff off of my shelves that “felt right.”  I wasn’t even sure it would taste good to others, and so foisted it upon objective eaters and they said it was good.  So, based on their word I’ve decided to post it.

 

Curried Peach Chutney – 1 Knife

Ingredients:

• 1 peach
• 1 garlic clove
• 2 thin slices of white onion
• 1 teaspoon curry powder
• 1 tablespoon olive oil
• 2 tablespoons dry sherry
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• Pinch of salt
• Pinch of ground black pepper

Prep:

1. Remove the skin from the peach and cut in half to remove the pit.  Cut the peach into a small dice.  Do this by cutting the peach into slices, then cutting the slices into sticks, and finally cutting the sticks into little cubes.  Set these aside.
2. Remove the peel from the garlic and chop into a mince or use a garlic press to mince the garlic, set aside.
3. Remove the skin from part of the onion and chop off two ¼ inch thick slices.  Cut these slices then into a dice by cutting across horizontally and then vertically.  Set aside.

Cook:

1. Heat up the olive oil in a medium sauté pan over medium heat.
2. Once hot add the onions and cook 3-5 minutes until translucent.
3. Add the garlic to the pan and cook for another minute.
4. Add the curry powder, salt and pepper and stir to mix with the onions.
5. Add the peach to the pan as well as the sherry and vinegar and stir to combine all of the ingredients.
6. Allow to cook for about 5 minutes or until the peaches are cooked through and the liquids from the sherry and vinegar are thickened, stirring occasionally.
7. Add the honey and stir well.  Cook an additional minute.
8. Transfer the chutney to a serving bowl and enjoy!

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