Tuesday, August 12, 2008

Peach Chutney Two Ways

Reviewing recipes for peach chutney, I didn't find anything that really excited me. I wanted to do two versions -- one dark and smoky, one lighter with a bit of spice but more sweet. Here's what I have, so far, and this may change as I amend what's on the stove.
Peach Chutney - Base Ingredients:

5# Peaches, pitted & halved*
2.5 c (10 oz) chopped red bell pepper
3 c (10 oz) chopped white onion
2.5 oz chopped garlic
4 oz chopped fresh ginger (mince very fine or pulse in food processor)**
1/2 stick Ceylon cinnamon
2.25 c apple cider vinegar

Combine ingredients in pot and turn on med-low. Pick a variation or make your own.

*You might want to crush the peaches or coarsely chop them. If they are really ripe, you can just mash them with your hands. I didn't peel the peaches, and for the underripe peaches, this resulted in some skins floating up and looking unattractive. With ripe peaches, skins/fuzz cook down nicely.

**The minced ginger still looks pretty chunky in my dark chutney; I might recommend pulverizing the heck out of it in a food processor or blender, or using preserved chopped ginger in a jar if you want it to really blend into the chutney.
Variation 1: Smoky Peach Chutney
Variation 2: Light Peach Chutney
4 oz chopped dried figs
1 tsp coriander seeds
1 tsp brown mustard seed
1/4 - 1/2 oz dried chipotle peppers*
1/4 tsp cardamom seeds
1.5 c Sucanat or Rapadura sugar
1.5 c dark brown sugar

Added 1# chopped peaches.

*Recommend putting the chipotle peppers in whole so that they are easier to extract. The chutney is pretty smokin' right now, and I am taking out pepper pieces so that it doesn't get too hot for anyone other than me and my crazy friends to eat.

4 oz chopped dates
2 tsp coriander seeds
1 tsp fenugreek
1 T red pepper flakes
2 tsp cardamom seeds
2 c unrefined cane sugar
1 c dark brown sugar
1/2 c rapadura


The onions and everything cooked down a lot nicer in the light chutney. The dark chutney is very chunky. I think I am going to be up for a while to let it simmer down more, rest it on the stove overnight and simmer more tomorrow.

Update: the chutneys both look really good and taste good. They will have to wait until this afternoon to get put into jars.

Update (2): the ginger softened quite a lot during the day, so I imagine after ripening in the jars, everything will be pretty soft. I adjusted the sugar (already reflected above).

YIELD:

Variation 1: Smoky Peach Chutney

1 - 12 oz
10 - 8 oz
6 - 4 oz

Variation 2: Light Peach Chutney
9 - 8 0z
6 - 4 oz


I'm out of small jars! I have a few 12 oz, and all the rest are pint and quart size. Tomorrow I'll do up the remaining peaches as Peach Jelly and it will all be in big jars. Family size.

2 comments:

ib mommy said...

So, did you make three versions or two? I made coconut crusted tofu last night and couldn't find a recipe for peach chutney I liked and ended up making one I didn't care for. I just picked 40 more pounds of peaches today so trying to decide on one basic chutney. Which one was your fave?

jennconspiracy said...

Just two - but you have 40# of peaches, so you can easily start with one 10# batch, split it into two pots like I did, and adjust the spices.

Then, you can make a spicier one with some of the other peaches. I would totally do canned peach halves - yum!

Both of the chutneys are really good - I would be hard pressed to pick a "favorite." I like the smokiness of the chipotle in the dark chutney, but I would definitely cut down the amount of additional fruit (the figs were probably too much).

In the light chutney, the white raisins were just perfect, they plumped up and really added to a much smoother body texture.

I highly recommend the fenugreek - it adds a really great flavor, and I think I would increase it a bit next time, and decrease the cinnamon.