Peach chutney is a popular condiment made from fruit, sugar, and vinegar. It can be sweet or savory and is commonly served with meats or as a bread spread. Spices and other fruits can be added, and recipes can be found online or in cookbooks.
Peach chutney is a condiment made from fruit, sugar and sour vinegar. This chutney is very popular in many cuisines including British, American and South African. Though chutneys are common in India, peach chutneys are more popular in western cuisines. Chutney can be sweet and spicy or sweet and savory, depending on the spices and other ingredients used. Many cooks serve it with meats such as chicken, pork or ham and fish.
Although many people eat peach chutney over meats, they’re also popular as a bread spread. In India, chutneys and fried bread, called roti, make a good snack or side dish to a meal. Indian chutneys are typically made fresh for any meal, but in other cuisines, chutneys are refrigerated or canned in jars.
Generally, when making a fruit chutney, a cook boils the vinegar and sugar together before adding the other ingredients. Vinegar can be cider, wine or malt vinegar. Some people prefer the lighter flavor of lemon juice, but the acid in the vinegar is a better preservative. Sugar can be white or brown.
The spices a cook uses to make peach chutney affect the flavour. Sweeter chutneys often have spices like cinnamon, while savory peach chutneys are based on mustard seeds, cumin, and other stronger spices. Ginger – both fresh and grated and dried – red chillies and black pepper add a spicy flavor.
Peppers are another common ingredient. Sweet red peppers can be used in sweet peach chutney or in the more savory version. Jalapeno peppers and dried or fresh chiles are often added to hot and savory chutneys. Garlic, onions and shallots are also popular additions.
Sweet peach chutney often contains other fruits. Sweet or green apples add texture and flavor. A cook can add bananas, raisins and other fruits. You can add any type of raisin, including white and golden raisins.
When cooking peach chutney, firmer peaches need to cook longer. Longer cooking times also thicken the syrup, but it’s easy to burn the chutney. The old method of cooking chutney was slow over very low heat. More modern recipes suggest higher temperatures, which increases the chance of spoiling the batch. A cook must be vigilant when preparing cooked mustards.
There are several places to find recipes for peach chutneys. Often a cook can find recipes by searching for “peach chutney recipe” on the Internet. Some food authors have written cookbooks that feature chutney recipes. Often books on Indian cooking or condiments and preserves have recipes for peach chutney.
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