Tag Archives | chutney recipe

Indiana Peach Chutney Recipe

A vintage recipe updated for modern palates and kitchens, this take on Indiana Peach Chutney is a little spicy, perfectly sweet, and is ideal for preserving peach season.

Six jars of Indiana Peach Chutney

I woke up Sunday morning, itching to get rid of some cookbooks. At least once a year, I like to sort through my absurdly large collection and move some things along. My criteria for letting go of books is pretty simple (if a little haphazard).

If I’ve never cooked from it, I pull it from the shelf and flip through. If nothing strikes my fancy, it goes in the outward bound stack. If spot something that tickles my culinary creativity, I drop a marker in the book and either put it back on the shelf or, if it’s something I want to make in the immediate future, I put the book on my desk.

The Best in American Cooking, the book that contains the recipe for Indiana Peach Chutney

I had spent the previous couple days in Indiana for the¬†Can-It Forward Day¬†festivities, and so when I evaluated whether I was going to keep my copy of Clementine Paddleford’s The Best in American Cooking, the recipe for Indiana Peach Chutney caught my eye.

It also spoke to me because I had a fridge full of peaches and nectarines from the latest shipment from Washington State Stone Fruit Growers and needed to start moving that fruit into jars.

The original recipe for Indiana Peach Chutney

Of course, I didn’t follow the recipe to the letter. To begin with, I don’t have the patience for a process that requires one to poach the fruit in a sugar syrup until translucent (I used a combination of peaches and nectarines, and didn’t peel any of them, either).

Next thing to go was the two styles of raisins (I had dark ones in abundance and so that’s what I used). Finally, I couldn’t abide the idea of adding food coloring. I was certain that whatever color it ended up being would be totally fine.

Indiana Peach Chutney ingredients in the pot

If you tuned in to Monday night’s livestream (catch the next one on Monday, August 21 at 9 pm eastern), this is the recipe I used to demonstrate steam canning (I promised it a bit earlier than this, but such is life).

The finished flavor is gingery, a little bit spicy, and very fruity. Like many other chutneys, this one is going to be great with cheese, perfect as a bright condiment alongside grain bowls, and delightful on a post-Thanksgiving turkey sandwich.

Close up on jars of Indiana Peach Chutney

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Green Tomato Chutney

weighing

Tomato season is moments away from completion. My tomato plants withered and blackened months ago, so any that have come into my kitchen since September had to either be begged, borrowed or bought. There are still a few vendors at my Saturday farmers market with precious half pints of cherry and grape tomatoes, but I know their days are strictly numbered.

halved tomatoes

There have also been a couple of farmers with baskets of big, firm green tomatoes for sale at Rittenhouse and it’s thanks to them I’ve been able play around with these under-ripe fruits. As a side note, can I just say what a wonderful thing it is that tomatoes are useful, edible and delicious both ripe and green. How many other fruits or vegetables are similarly blessed (well, papaya does spring to mind. But beyond that).

chopped tomato and onion

The ingredients are quite basic, as chutneys go. Chopped onion (that’s one small white onions) and green tomatoes (about 2 1/2 pounds).

building the chutney

Combine in a heavy, non-reactive pot with 1 cup of white vinegar (you could certainly use apple cider vinegar if you prefer, the jug of white simply happened to be at hand when I started cooking) and 1 1/2 cups of brown sugar.

spices

Spices included cinnamon sticks, star anise, cloves, red chili flakes and ground ginger. If you prefer fresh ginger, feel free to use it in place of the ground. I was simply trying to use what I already had in my kitchen.

green tomato chutney

As you can see from the picture above, I used a little teaball to keep the cloves contained, so that the finished chutney wouldn’t be to overwhelmingly clove-y.

The resulting chutney is a bit sweet, with plenty of tang and spice. It tastes a little like Christmas, but I think it would also be quite lip-smacking on a post-Thanksgiving turkey sandwich. I’m going to let it hang out a bit before I open it, to let the flavors mingle and marry a bit more before serving it up.

Do note that this takes at least an hour to an hour and a half to cook down into a finished chutney and that it cooks down significantly. I started with nearly 10 cups of raw ingredients and my final yield was just 2 pints. You could easily double it for a greater yield, but it will take even longer to cook down.

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