Fruit chutneys are excellent for adding that extra touch of flavor to meat, poultry, or fish. And almost any fruit can be made into a chutney, which is basically a relish. Around the holidays, I always have some of this peach chutney on hand. It is a splendid accompaniment for my Bourbon Orange Ham or Roasted Turkey, with just the right balance of sweet to tartness. This is also nice in the summertime, when you can use fresh peaches.
You’ll need 2 lbs. of sliced frozen peaches, drained, thawed, and chopped into pieces.
To the peaches add fresh lime juice and stir together. Let the peaches macerate with the lime for about half an hour. Then in a large saucepan, combine sugar, apple cider vinegar, golden raisins, fresh ginger, garlic, salt, and crushed red pepper flakes. Add the peaches and bring to a boil.
Reduce heat and simmer for about 10 minutes. You can make this several days in advance so it’s one less thing to do on the big day.
- 2 lbs. sliced frozen peaches thawed, drained, and chopped smaller
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1 cup golden raisins
- 1 tablespoon finely minced fresh ginger
- 3 large cloves garlic finely minced
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- In a large bowl, toss peaches with lime juice and let sit for half an hour.
- In a large saucepan, mix remaining ingredients. Add peaches and bring to a boil. Reduce heat and simmer for 10 minutes.
- Cool slightly before serving.
- Will keep in the refrigerator for several days.