Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Fresh Peach Chutney

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Fresh Peach Chutney

Article excerpt

The spicy condiment known as chutney originated in India, and can be made with all kinds of fresh fruits. Think jam, only savory, because vinegar is involved. It's also easier to make because the cook doesn't have to worry about slow-boiling it with pectin to a perfect consistency.

Peach chutney is a natural for Easter because it complements the smoky, salty flavor of a slow-baked ham. True, you won't find the best peaches in Pittsburgh in April - those come in July from Chambersburg - but the spring versions from Chile aren't bad if you're patient and allow them to ripen until they're soft and aromatic.

For added spice, you can add a pinch of jerk seasoning or diced jalapenos or habanero peppers that are seeded. You also could throw in some golden raisins or a small knob of ginger that's been peeled and julienned. Be careful not to overcook the peaches. …

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