Peach Chutney: A sweet and versatile condiment (perfect for fish...) that’s ready in less than 30 minutes.

And it's a dreamy crown atop my pecan crusted Cobi using the delicious Peach Balsamic Vinegar from Olive This! All recipes at bottom...

 In the 2001 movie Legally Blonde, the stepdaughter of accused murderer Brooke Windham is a jealous, entitled, frizzy-haired and, in the end, guilty young woman. Her name is Chutney. And we all chuckled when we heard it, since it seemed like the right moniker for someone a little spicy but confused. They couldn’t have been more wrong about assigning that word to her character. The identities of chutneys are certain, bold, confident, and of course DELISH. Let me explain why.  

​According to an article in foodreference.com, the original chutney of India (Hindi: chatni) was usually a relish made from fresh fruits and spices. During the colonial era, the British took it home to their Island, and then on to to their other colonial possessions, including South Africa and the Caribbean Islands.
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As far as a flavor profile, chutneys vary greatly. They can be fresh or cooked and are made from a wide variety of ingredients. They range in flavor from sweet or sour, spicy, or mild, or any combination of these. The consistencies range from thin to chunky and can be made with fruits or vegetables or both. 

An erroneous notion would be to assume they are meant to be hot, or your idea of a smackingly-sweet and powerful curry flavor. With no offence to Major Gray, I would like to write reams on the misconceptions of curry and chutneys. But that’s for another blog post. In essence, they are the world’s perfect acidic food accompaniment, meant to enhance, brighten, and highlight other flavors. Think of pickles with hot dogs. Sauerkraut with corned beef. Limes with tacos. It just wakes up your mouth.

In my recipe – although some Indian chutneys are simmered for hours – I present a quick version. Only 8 minutes on the stove and you have a condiment that goes with a poultry, seafood, or pork dish. It would even be tasty on sandwiches! You know that packet of sweet and sour that goes with your holiday ham? With that hint of spice that orange sauce officially falls into a chutney-like food.
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As I’ve always said, the quality of the ingredients used directly affects the quality of the final product. You would do well to use the Olive This! brand Peach White Balsamic Vinegar in this chutney as the peach quality is authentic, and the tang perfect. It’s seems to bind all the flavors into something new and perfect. Along with my addition of a tiny pinch of cloves, the fruit sings and melds perfectly with the rest of the ingredients. If you have a half and hour to chop, slice, and simmer. Make this chutney. No guilt involved!

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RECIPE: Peach Apple Chutney 
​With Olive This!™ Peach White Balsamic Vinegar

Makes 2 C | Click to Download PDF printable version

INGREDIENTS:

• 2 large just ripe peaches peeled and diced into ½” pieces
• 1 large Fuji apple, unpeeled, diced into 12” pieces
• 3 T thinly sliced shallots
• 1 t grated fresh ginger
• ¼ C golden raisins
• Pinch of ground cloves
• 3 T Olive This! Peach White Balsamic Vinegar
• 1 t coarse kosher salt
• 1/3 t ground black pepper
• 1 T white sugar

METHOD:
Place the diced peaches and apple in a medium sized saucepan. Add the 1 T sugar and toss. This keeps them from turning brown. Now continue to cut and prep other ingredients. Add the sliced shallots, ginger, raisins, cloves, vinegar, salt, and pepper. Bring all ingredients to a simmer and then cook on a very low bubble for 8 minutes, stirring very often. No need to add any other liquid. The moisture and sugars will be all the liquid you need. Remove from stove, let cool slightly. Serve. Can also be refrigerated and used up to 3 days. ​SERVING SUGGESTIONS: Excellent on any baked fish, chicken, or pork. Here I serve it over pecan crusted Cobi, which is like a Sea Bass, over coconut chili rice. 

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RECIPE: ​ Pecan Crusted Cobi
With Peach Apple Chutney and Coconut Chile Rice

Serves 4 | Click here for printable PDF version

INGREDIENTS:

CHUTNEY:

• 2 large just ripe peaches peeled and diced into ½” pieces
• 1 large Fuji apple, unpeeled, diced into 12” pieces
• 3 T thinly sliced shallots
• 1 t grated fresh ginger
• ¼ C golden raisins
• Pinch of ground cloves
• 3 T Olive This! Peach White Balsamic Vinegar
• 1 t coarse kosher salt
• 1/3 t ground black pepper
• 1 T white sugar

 
PECAN CRUSTED COBI:

• 4, 4 oz cobi fish steaks patted dry and coated with a bit of olive oil just enough to coat.
• 1 C toasted pecans, processed to fine pieces ½ t coriander powder
• ½ t kosher salt + ¼ t black pepper
• 3 T finely chopped Italian parsley
• 2 to 4 T olive oil divided

 
COCONUT CHILE RICE:
1 C Jasmine Rice + 2 C water. Cook as directed. When ready add 2 T coconut oil, 1 red Thai chile, ½ T kosher salt. Blend.
 
METHOD:
Chutney: Place the diced peaches and apple in a medium sized saucepan. Add the 1 T sugar and toss. This keeps them from turning brown. Now continue to cut and prep other ingredients. Add the sliced shallots, ginger, raisins, cloves, vinegar, salt, and pepper. Bring all ingredients to a simmer and then cook on a very low bubble for 8 minutes, stirring very often. Remove from stove, let cool slightly. Serve. Can also be refrigerated and used up to 3 days.
 
Fish and Rice: Combine pecan pieces, coriander, salt, and pepper, parsley and oil until a paste. Place Cobi in glass baking dish about ½ inch apart. Place the pecan mixture on top. Be generous. You can never have too many pecans! Bake in a preheated 400-degree F oven for about 12 minutes, or until opaque.
 
Serve over rice mixed as stated above.