Peach and Red Onion Chutney

Peach and Red Onion Chutney

Peach and Red Onion Chutney

Most chutney is made of sugar and vinegar reduced fruit, veggies and spices. I used peaches but you could use nectarines, plums, mangoes or any stone fruit. You could even use tomatoes, apples or pears.

Ingredients

  • 3 peaches, cut into ¼ inch dices
  • 1 Spanish red onion, cut into ¼ inch dices
  • ¾ cup brown sugar
  • ¾ cup apple cider vinegar
  • ½ tsp crushed chili flakes
  • 1 pinch salt

Instructions

  1. In a medium pan with a splash of oil, sweat (soften) the onions. Be careful not to brown them.
  2. After 2 or 3 minutes add vinegar, chili flakes, sugar and salt.
  3. Add peaches to the mixture and reduce it on a low/medium heat. While stirring, squash the peaches with the back of a wooden spoon. This reduction will take 10-20 minutes.
  4. Once your peach chutney has reduced/thickened remove it from the heat and let it cool.

Notes

Recipe by Chef Mike Ward

http://canadianhometrends.com/peach-and-red-onion-chutney/

Written by Canadian Home Trends

Canadian Home Trends

Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You’ll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you’ve always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada’s best places to shop.

About Canadian Home Trends 1575 Articles
Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You'll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you've always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada's best places to shop.

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