Peaches? Jalapenos? Don’t start shaking your head before you try it! The combination of peaches and jalapenos is so spectacular it can really spice up a variety of dishes. This chutney can be spread on bread, used to top grilled chicken, and much more. The combo can even make a delicious jam that pairs perfectly with a good ole’ slice of cheddar cheese.
4 cloves garlic
1/2 cup apple cider vinegar
1/2 cup chopped red onion
1/4 cup lemon juice
1 cup granulated sugar
1/2 tsp cinnamon
3 cups peaches, peeled and sliced
1/3 cup diced jalapenos
1 tbsp olive oil
To peel peaches:
Carve a small “x” at the bottom of the peach with a paring knife. Drop into boiling water for about 30 seconds, then removed with a slotted spoon and immediately drop into an iced water bath. Peels should come off easily.
- Heat about 1 Tbsp olive oil in a large skillet over medium heat. When oil is hot, add onions and heat until translucent-do not overcook. Add minced garlic and cook for about 1 minute.
- Add sugar, cinnamon, lemon juice, vinegar, and bring to a boil. Stir to dissolve sugar. Continue to cook and reduce, about 20 minutes.
- Add peaches and jalapenos and cook until peaches are tender. This should take about 10 minutes.
Feel free to adjust amount of jalapenos to achieve desired level of spiciness- and don’t forget to wear gloves while chopping jalapenos