Peach and Plum Chutney

I had two peaches and two black plums hanging out in my fruit bowl on the counter, they had been there for a few days and were looking kind of sad.  I wanted to use them up and thought they would be a perfect condiment for the pork chops that we were grilling for dinner.

Because I have made so many different chutneys over the years, I didn’t follow a recipe, just started chopping and adding what I had on hand.   It turned out fantastic!  Hopefully I can duplicate it again someday.

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I started by sauteing one diced onion,  seasoned with salt and pepper.   After that  had started to soften, I added one diced and seeded jalapeno from the garden.   I let that cook a few minutes and added three diced cloves of garlic.   I deglazed the pan with a little red wine vinegar and let that cook out.  Warning, when adding vinegar to deglaze the pan, stand back, the fumes can knock you over!

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After the vinegar cooked out, I added the peeled and diced fruit, three tablespoons of brown sugar and turned the heat down to a simmer.  I let it cook for about 15 minutes while I grilled the chops.

It was the perfect condiment, it had a nice fruit flavor, a bit of heat from the jalapeno, a bit of zing from the vinegar, a little sweetness from the sugar.  All in all, a great addition to our dinner.   I don’t know why but anytime I add fruit to a dinner, it is always a pork dinner.  It just seems to pair so well with so many different kinds of fruits.

I am so glad local peaches are back in season, I can’t wait to make more recipes with them.

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