Peach Chutney

Fat-Free, Saturated Fat-Free, Cholesterol Free, and Sodium Free 

Pairs well with Asti Spumante, Beaujolais, Bourgueil, Cabernet, Champagne, Chardonnay, Sancerre, Sangiovese, and Sauvignon Blanc

• Hot Dipping Sauce: Makes 5 tablespoons- Combine 4 tablespoons Peach Chutney, 1 tablespoon Habanero Jelly (or to taste), & 1/2 teaspoon freshly grated ginger & melt over the stovetop for 1-2 minutes stirring.  This makes a good dipping sauce for fried chicken wings, won ton, & dim sum.  Great as a marinade for hibachi shrimp & chicken.

• Have it on a sandwich – add it to chicken salad

• Serve it alongside a cheese, and-or preserved, cured meat platter

• Mix it into ground beef or pork & use for meatloaf or sausage roll filling

• Serve it on the side of a meat pie or & empanada

• Eat it with any kind of cooked pork dish (e.g. chops, tenderloin, ham, etc.)

• Serve it with grilled sausages

• Serve it with roasted chicken or turkey

• Serve it with pate

• Warm goat cheese or brie, pour chutney over it & serve

• Mix it with Greek yogurt to make a dip

• Puree it & glaze meat, roasted sweet potatoes, butternut squash, etc.

• Puree it & use it as a dipping sauce for egg rolls, samosa, or any fried food!

• Puree it & add it to salad dressing

• Serve it with a grilled cheese sandwich

• Serve it on the side of Indian dishes like curry

• Serve it on a burger, especially cheese or veggie burgers

• A great addition to those favorite poultry, fish, and pork recipes

• Place a block of cream cheese on a plate & spoon the chutney of your choice over it. Serve with crackers & a small spreading knife.

• Pulse the cream cheese & chutney together in a food processor or blender. If it seems too thick, add a splash of milk. For a lower fat but equally tasty version, you can make this chutney spread using labneh

• Mix equal parts chutney & mayonnaise together. Spread on bread & add the main sandwich ingredient of your choice. Chutney goes especially well with ham & cheese.

• Paired With Lamb & Game Meats.  Chutney pairs beautifully with the rich flavors of venison & lamb as well as duck & other richly-flavored meats. Just serve a little on the side of the roasted meat or poultry or, if you prefer, spread a little of the chutney over the meat just before serving.

• Grilled Cheese With a Twist.  You can make this combination on crackers as an hors-d'oeuvre. Spread a layer of chutney on crackers. Top with thin slices of cheese. A tangy cheese such as cheddar is a good choice. Broil the sandwich or crackers just until the cheese melts & starts to bubble. Serve hot.

• Tempura Dipping Sauce.  Combine a tablespoon of chutney with 1 teaspoon soy sauce, 1/2 teaspoon grated fresh ginger, 1 tablespoon mirin or other sweet white wine, & 1/4 cup chicken, fish, or vegetable stock. Serve hot with tempura. You can either just mix the ingredients & heat them in a small saucepan for a slightly chunky sauce, or first puree the ingredients in a blender before heating them.

• Puree chutney in a food processor. Dilute the resulting paste slightly with water. Use it to glaze meats & poultry for roasting. 

• Chutney Dip:  Combine equal parts chutney & salsa with a handful of fresh cilantro (coriander) or parsley in a blender or food processor. Pulse a few times—you don't want it to be totally smooth but rather to still have some texture. Adjust the salt to taste. Serve the dip with tortilla chips.

• With Roasted Sweet Potatoes or Winter Squash: Preheat the oven to 400 F/204 C. Peel & seed the winter squash or scrub the sweet potatoes clean (no need to peel them). Chop the potatoes or squash into 1-inch chunks. Spread a sheet of parchment paper in a roasting pan. In a large bowl, combine the veggies with chutney, using about 1/4 cup chutney per 2 pounds of vegetables. Transfer to the roasting pan & spread into an even layer. Roast until the sweet potatoes or squash are tender, about 30 to 40 minutes.