Thursday, August 23, 2012

Tomato-peach chutney

Tomato-peach chutney
Just a quick recipe today that you might want to try this weekend, given that it is high season for both tomatoes and peaches.
Hurry, though -- peaches are ending and tomatoes are kicking into high gear, so it's like we're in that little egg-shaped intersection of a Venn diagram, or what we all now seem to refer to as a "perfect storm." But I think that's a little dark and negative when we're talking amazing summer fruit and veg.

Or maybe "Perfect Storm Chutney" is just the right name for it!

I made this chutney (remember, it's not a compote if there are veggies and vinegar in it) to go with some lovely little pork patties -- a bit like a miniburger but bunless. It was a perfect combination. But I can also see this pairing really nicely with grilled chicken.

Or how about spreading it like a jam on summer harvest zucchini bread?

That's practically a meal unto itself!

Have a happy weekend -- I'll get off my tomato kick and give you something sweet next week, I promise.
Tomato-Peach (Perfect Storm) Chutney (adapted from Better Homes and Gardens)

1 large shallot, minced
olive oil
2 small tomatoes, chopped
2 large peaches, pitted and chopped (I removed the skins but you could leave them on, too)
1 teaspoon balsamic vinegar
pinch of sugar
pinch of ground red pepper
pinch of dried thyme

In a saucepan, heat the olive oil and saute the shallot until soft (about 5 minutes). Add the tomatoes and peaches and cook over low heat until they begin to break down (about another 5 minutes) or until they reach a consistency you like. Remove from the heat and stir in the remaining ingredients. May be served warm or chilled.


  1. I've never had tomato and peach together! NOw I'm intrigued to see how this combination tastes. :)

    1. This sounds so good but how long will it last in the fridge and is there any way it be WB canned?

  2. I had it in the fridge for nearly a week. Re: water bath canning, I'm not an experienced enough canner to answer that question for you, sorry. I don't want to give you the wrong advice.

  3. wow, that sounds superb, how about adding red chilies to the tomato chutney?