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
6 cups peaches, peeled and cut into bite-sized chunks
Looking for a recipe from another week?
Week 1: Strawberry Shortcake
Week 2: Blackberry Pavlova
Week 3: Fire and Ice Salsa
Week 4: Raspberry Sauce
Week 6: Key Lime Pie
Week 7: Vickie's Frozen Fruit
Week 8: Watermelon Cucumber Salad