Tomato Peach Chutney
Recipe By: Sheila McDuffie
Serves: 8 half-pint jars
- 6 peaches, cut into 1-inch chunks
- 2 cups cherry tomatoes, cut in half
- ½ cup raisins l
- 1 medium onion, coarsely chopped
- 2 cups raw or light brown sugar or 1 cup honey
- 1½ cups cider vinegar
- 1 4-inch cinnamon stick
- 4 tablespoons finely chopped fresh or ½ teaspoon dried ground ginger
- 1 teaspoon cumin seed
- 1 teaspoon black or yellow mustard seeds or Dijon mustard
- ½ teaspoon dried red pepper flakes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Place all of the ingredients in a large, wide, non-reactive (no aluminum, please) pan and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer, stirring frequently to prevent burning, for 1 hour. The fruit will have become translucent and all of the liquid should be completely absorbed and reduced to a thick, syrupy consistency.
- Mash last 15 minutes, if desired, for a less chunky chutney.
- Place chutney in clean jars and cool to room temperature.
- Keep refrigerated for up to 1 month. If canning for long storage, follow the directions for water bath canning and process for 15 minutes.
Serve this delight with bread and cheese. Spread on grilled cheese before cooking. Serve on top of warm baked brie. Spice up fritters, burgers, sandwiches or savory cheese crêpes. Add to savory hand-pies. Brush chutney on vegetables or tofu as a glaze for baking, roasting, or grilling.
Good-bye, for now, sweet peaches. See you next summer.