Recipes
Grilled Spicy Peach-Ginger Chutney
Chutney, often known as a sidekick to curries, yet it is so much more! This flavorful, often spicy and sometimes sweet condiment hailing from India is made with a combination of fruits and or vegetables, herbs and fragrant spices. It is just so delicious, not to mention so versatile! Use it as a spread on a cheese board, or a dip or glaze for grilled meats such as chicken or add it to a splash of lemon juice and oil for a delicious dressing for salads and grilled vegetables.
Serves About 3 Cups
Ingredients
Directions
Ingredients
- ¼ cup pure cane sugar
- ¼ cup Champagne or white wine vinegar
- 1 serrano chili, stemmed, seeded and finely diced
- 1 tablespoon peeled and finely grated fresh ginger
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon black mustard seeds
- Kosher salt and freshly ground black pepper
- 5 large peaches, ripe and still firm, halved and pitted
- 1 vidalia onion, peeled and sliced into ½ inch thick rounds
- Neutral oil
- ⅛ teaspoon ground cloves
- ¼ cup chopped fresh mint leaves
- ¼ cup chopped fresh cilantro leaves
Directions
Combine the sugar and vinegar in a medium nonreactive saucepan and cook over high heat until the sugar has melted, about 2 minutes. Remove from the heat, stir in the chile, ginger, coriander, cumin, mustard and 1 teaspoon of kosher salt and let cool to room temperature. The mixture can be made up to 3 days in advance and stored tightly covered in the refrigerator.
Prepare the grill for direct grilling over a medium-hot fire, about 400 to 450°F.
Brush the peaches with 1 tablespoon of oil on the cut side and place cut-side down on the grate. Brush the tops with an additional tablespoon of oil. Cook for 3-5 minutes, or until grill marks form and the peaches start to soften. Flip the peaches and grill for an additional 3-5 minutes, or until the peaches are soft. Remove the peaches to a cutting board, let them cool slightly before coarsely chopping them. Transfer to a large bowl.
While the peaches are grilling, brush the onion slices on both sides with 2 tablespoons of oil and season with salt and pepper. Grill until charred and softened, about 5 minutes per side. Remove to a plate, tent loosely with foil and rest for 10 minutes before coarsely chopping.
Add the onion, vinegar mixture, cloves and herbs to the peaches in the bowl. Gently stir to combine. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. The chutney can be made up to 48 hours in advance and stored, tightly covered, in the refrigerator. Bring to room temperature before serving.
Prepare the grill for direct grilling over a medium-hot fire, about 400 to 450°F.
Brush the peaches with 1 tablespoon of oil on the cut side and place cut-side down on the grate. Brush the tops with an additional tablespoon of oil. Cook for 3-5 minutes, or until grill marks form and the peaches start to soften. Flip the peaches and grill for an additional 3-5 minutes, or until the peaches are soft. Remove the peaches to a cutting board, let them cool slightly before coarsely chopping them. Transfer to a large bowl.
While the peaches are grilling, brush the onion slices on both sides with 2 tablespoons of oil and season with salt and pepper. Grill until charred and softened, about 5 minutes per side. Remove to a plate, tent loosely with foil and rest for 10 minutes before coarsely chopping.
Add the onion, vinegar mixture, cloves and herbs to the peaches in the bowl. Gently stir to combine. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. The chutney can be made up to 48 hours in advance and stored, tightly covered, in the refrigerator. Bring to room temperature before serving.