Peach Pear Chutney Recipe
Eat this Peach Pear Chutney on crackers, a perfect accompaniment to a roasted pork, or serve with a nice dark rye or black pumpernickel bread.
You can either can or freeze this treat for future enjoyment.
Photo Credit: Susan Zutautas
Prep Time: 15 minutes
Total Time: 1 Hour
Serves: 3-6 servings or more
- 4 pears peeled and chopped
- 3 peaches peeled and chopped
- 1 large roasted red pepper peeled and chopped
- 1 1/2 cups of chopped onion (I used sweet onion)
- 1 jalapeno pepper seeded and chopped
- 1 cup of apple cider vinegar
- 1 1/2 cups of packed brown sugar
- 2 Tbsp of chopped fresh ginger root
- 1 Tbsp of honey
- 1 Tbsp of soy sauce
- 2 Tsp of dry mustard
- 1 Tsp of chili powder
- 1/2 Tsp of fine sea salt
- Start making your chutney by peeling and chopping the peaches and pears. Place in a large bowl.
- Cut and seed a large red pepper. Sprinkle with a bit of olive oil and place in a 350 degree oven for 20 minutes to roast.
- While your pepper is roasting chop the onion and jalapeno pepper adding them to the bowl.
- Once the red pepper has cooled carefully remove the peel.
- Chop the red pepper and add it to the bowl.
- Chop the ginger root and add it to the bowl.
- Place the ingredients into a large pot and add apple cider vinegar, packed brown sugar, honey, soy sauce, dry mustard, chili powder, and sea salt stirring everything really well.
- Bring all ingredients to a boil.
- Turn the heat down to medium and gently boil until your chutney thickens.
- Remove from the heat and let your chutney cool.
- Spoon into jars or Ziploc containers.
- Refrigerate and enjoy for up to one week.
- You may want to can your chutney but I find that it gets eaten so fast that I simply refrigerate it.
Is this recipe something you might try to make?
© 2014 Susan Zutautas