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.
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!
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.