Peach-Jalapeño Chutney

READY IN: 20mins
Recipe by Susie D

Recipe from Texas chef Dean Fearing of Mansion on the Turtlecreek. He recommends serving it with a barbeque rubbed chicken breast. It is also terrific poured over a block of cream cheese and served with crackers for an easy appetizer.

Top Review by **Tinkerbell**

I thought this was a great recipe. Nice refreshing contrast between sweet & spicy, but might add an extra jalapeno next time. DH wasn't crazy about it, too much cinnamon for his tastes but DS totally LOVED it. I think less cinnamon & more jalapeno & we'd all love it equally. I'm really glad I stumbled on this recipe (had peaches that needed to be used up), we'll be making it again. Served today for a quick lunch of grilled chicken & white rice. Thanks for posting, Susie! Made for ZWT5 - Ali Baba's Babes.

Ingredients Nutrition

Directions

  1. Peel and pit all peaches.
  2. Medium dice 3 peaches and place in bowl and set aside.
  3. Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
  4. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
  5. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

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