Ginger-Peach Chutney

915 of 1,000 Cookbook Challenge

Ginger-Peach Chutney p.564

INGREDIENTS:

6 firm peaches

1 cup golden raisins

1 cup sugar

¼ cup apple cider vinegar (substituted with white wine vinegar)

3 tbls chopped shallots

2 tbls grated fresh ginger

½ tsp ground ginger

½ tsp crushed red pepper

1 tsp salt

½ cup water

[Recipe halved]

DIRECTIONS:

- Immerse the peaches into a saucepan of boiling water for about 30 seconds.

- Remove the peaches from the water and submerge them into ice water.

- Peel, pit, chop the peaches, and set aside.

- In a large sauce pan, combine the raisins, sugar, vinegar, shallots, fresh ginger, ground ginger, crushed red pepper, salt, and water.

- Bring to a boil over medium heat, stirring frequently, and cook for 5 minutes.

- Reduce heat to low and add the chopped peaches.

- Cook, stirring frequently, until mixture thickens, about 30-45.

- Cool to room temperature.

- If not using right away, spoon chutney into a container with a tight fitting lid. Cover and refrigerate for up to 1 week.

PERSONAL THOUGHTS:

So for some reason, chutney's always feel like a dessert to me. Maybe it's because here in Louisiana we have a lot more savory than sweetness in our dishes. So I want to put this on top of pie, nice cream, or just eat it out of the jar.

~~~ #LouisianaVegan