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 home on the edge of town, this family, this neighborhood—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

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
  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


  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!

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

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

  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

  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!



Related Posts Plugin for WordPress, Blogger...