I’ve got peaches in the freezer, peaches in the fridge, peaches on the counter… and what about the plums? Got them too. And a few fruit flies having a PARTYYYY! The sun just won’t quit which is warm, wonderful and scary at the same time. I prefer to think Indian summer rather than global warming.
We got a 1/2 case of these beauties. If you look closely, James might peek around the corner.
My first round of cooking with peaches resulted in a sweet and sour chutney. Call me lazy or brilliant … but I’d love for you to check out what Antoinette @ Cooking-Spree has to say about chutney. Her apple plum chutney is around the corner for me.
This peach chutney was a cross over from more than enough recipes that I think it rightfully deserves to be called original. Granted, chutney is a basic blend of fruits, sugar, vinegar, often raisins, onions, ginger and spices such as mustard seed, cardamon, cinnamon among others. Really it’s like saying hey I have a new recipe for basic crust.
Ingredients: 8 cups peaches, blanched, peeled and coarsely chopped 1 cup brown sugar 1 cup apple cider vinegar 1 cup golden raisins 1 cup white onion diced 1 T mustard seed 2 T fresh ginger minced ½ tsp salt ½ tsp cinnamon ¼ tsp ground cardamom 1/8 tsp ground clove 1/8-1/4 tsp cayenne pepper (optional for heat)
Having chutney on hand takes the dull out of dull. You can put it in, on top of, or along side just about anything and you’ve added some wow to your eggs, chicken, fish, rice, pork… you get my point.
Everything goes in one pot or large sauce pan and cooks down for about 45 minutes.
While it’s cooking you can prepare your jars, lids and equipment for canning. Sterilize everything. And prepare. Again, check out Antoinette’s canning tips or Barbara’s detailed step by step canning @ Just a Smidgen.
I’m canning small amounts this year and always leaving a little extra to put straight in the fridge. Then I can grab a little high protein snack and splash a little chutney on top.
Say on top of this local smoked black cod from Troller Point Fisheries.
Now we come full circle to deviled eggs. I didn’t have any relish. I thought about capers and olives. Then bam… how about peach chutney? Bring it on.
Boil your eggs perfectly. Martha keeps it simple. Let eggs cool. Cut in half and place the yolks in a bowl. For 12 eggs, I used about 3 T mayo and 2-3 T of chutney. Feel this out to your liking. I dusted them ever so lightly with a little cayenne and paprika.
So that’s how it happened. You can look for this and other original recipes in my new book coming out Summer 2013. No… not really but I’m thinking positive. Visualizing if you will
May the whispering of fall make you happy…