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)

Ingredients:
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

Directions:
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.

4 comments:

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

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

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  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.

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

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