~This is a very versatile recipe~
- 1/2 cup cider vinegar
- 1/2 cup loosely packed brown sugar
- 1/2 cup white sugar
- 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
- 1 small white onion, peeled and diced, about 1/2 cup
- 1 small jalapeño pepper, seeded and diced, 2 tablespoons
- 1/3 cup white raisins
- 1 tablespoon finely chopped garlic
- 1 tablespoon grated ginger
- 1/2 teaspoon salt
- 1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges
- Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil.
- Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes.
- Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
- Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature.
- Transfer all excess to a clean container and refrigerate, covered, for several weeks.
The reason I love chutney recipes is because they are so versatile. You can use chutney to top chicken or fish. You could add it to a sandwich as a condiment. You can spread it on crackers as a snack or appetizer. It's just plain good. It keeps very well in the fridge for at least two weeks. You can also freeze it, I would presume. I topped some salmon with this chutney and it was superb.
~Yum, Yum, Yum~
- 1 prepared 8 inch pastry shell (I used the Pillsbury pie crust from the refrigerated section of the grocery store)
- 3 pints fresh blueberries
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 cup white sugar
- Place a 9 inch pre-made Pillsbury pie crust in a glass pie pan and bake at 350 degrees for 10 minutes.
- Pul it out of the oven and pour a pint of blueberries in the semi-baked shell.
- Combine the flour, butter, lemon juice, and sugar in a sauce pan, stirring to combine. Add the remaining 2 pints of blueberries.
- Cook the mixture on low heat until it begins to form juice. This may take several minutes, so just keep stirring and keep an eye on it. It might seem as though it won't get juicy, but it will. You can add cinnamon or vanilla if you want.
- Pour the cooked mixture on top of the uncooked blueberries in the pie, add a top criss-cross pie layer (or just a solid crust layer) and baked it at 450 for about 11-13 minutes.
- I found that letting it cool to room temperature and then putting it in the fridge really helps it to firm up, so that the juices don't run everywhere when you try to cut it. I even enjoyed serving it cold with some ice cream...I know pie is often served warm, but it tasted great cold!
Having fresh produce is completely wonderful...it just inspires me to get into the kitchen and get creative!