As the name of my blog indicates, I spend a lot of time thinking about home. Of course, my Heavenly Home is the one that is eternal, so that’s where I need to lay up my treasures, and that’s the one I’m striving for. But in the meantime, I have been given this tiny piece of the here-and-now—this nearly six-acre tract of land, this farmhouse, this domain—in which to serve Him. And, though this is in the earthly realm, I want the things that happen here to be investments in the Heavenly realm.


Tuesday, July 30, 2013

Fruit On Tuesday ~ Week 9 {Peach Chutney}


Did I say last week that I love summer watermelon? Well, ditto for summer peaches!  And when a friend gave Kati a box of freshly picked juicy peaches last week, I knew I wanted to use some of them to make peach chutney.  (Don't be surprised to see some other peach recipes before this series is over!)  

I saw this recipe last summer on Lorraine's lovely blog, A Grateful Prayer and a Thankful Heart. If you have never visited her blog, go...I'll see you when you get back! Her recipes are mouth-watering, her food photography is fabulous, and I enjoy seeing pictures of her beautiful family and their gatherings.

Lorraine's recipe for peach chutney intrigued me. I had never made (nor eaten) any kind of chutney, and this looked delicious. I was having guests over that weekend and had planned to have a rosemary roasted pork loin, so I decided to give the chutney a try and serve it as an optional accompaniment to the pork. 

The house smelled heavenly while it was simmering...spicy, savory, sweet.  And the taste did not disappoint! 

On Saturday, I made the peach chutney and served it with oven roasted chicken breasts and couscous. Yum!



I canned what remained in half-pint jars. No need to let any of that lusciousness go to waste! I think that this peach chutney would also make a great hors d'oeuvre, served over a soft cheese with crackers. What do you think? 




Recipe from Lorraine

Ingredients:
6 cups peaches, peeled and cut into bite-sized chunks
2 cups sugar
1 to 2 teaspoons lemon juice
1 cup white vinegar
1 cup chopped red onion
1/2 cup dried cranberries
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 to 1/4 teaspoon red pepper flakes
1/8 teaspoon celery seed
1 garlic clove, minced
Directions:
  1. Combine sugar, vinegar, and lemon juice in a 6-quart pot.  Bring to a simmer, stirring as the sugar dissolves.
  2. Add remaining ingredients. Simmer, uncovered, until slightly thickened, about 45 minutes to 1 hour, stirring occasionally. 


What is your favorite summer fruit? 






Looking for a recipe from another week?
Week 4: Raspberry Sauce
Week 6: Key Lime Pie

5 comments:

  1. I have a tomato chutney I enjoy with a curry dish. I do like to combine unlikely flavor mates. Your peach chutney sounds delightful and how nice you could can what was left!

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  2. Blueberries followed closely by watermelon. I've never tried a chutney before...you almost have me talked into it. I prefer my peaches in a dump cake, but this sounds good.

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  3. OOOOOO Your peach chutney look delicious! Raspberries are my favorite fruit to eat "as is" but if we are talking embellished... caramel apples!

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  4. Watermelon takes first place for me, then juicy sweet peaches and black plums for 2nd, dark sweet cherries third! Lorraine is a lovely lady and I so enjoy her blog. I want to make this chutney, Cheryl, even if I halve the recipe. I think it would be perfect on a soft room temp cheese and spread on crackers, or on a wrap, or waffles, or pancakes...(sigh). xo

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  5. Peaches are my favorite! This recipe sounds really good, and yes, I think the chutney would be awesome with cream cheese and crackers!

    Thanks for the recipe!

    Deanna

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