Peach Apple Chutney ​With Olive This!™ Peach White Balsamic Vinegar


INGREDIENTS:

2 large just ripe peaches peeled and diced into ½” pieces

1 large Fuji apple, unpeeled, diced into 12” pieces

3 T thinly sliced shallots

1 t grated fresh ginger

¼ C golden raisins

Pinch of ground cloves

3 T Olive This! Peach White Balsamic Vinegar

1 t coarse kosher salt

1/3 t ground black pepper

1 T white sugar


METHOD:

  • Place the diced peaches and apple in a medium sized saucepan. Add the 1 T sugar and toss. This keeps them from turning brown. Now continue to cut and prep other ingredients.
  • Add the sliced shallots, ginger, raisins, cloves, vinegar, salt, and pepper. Bring all ingredients to a simmer and then cook on a very low bubble for 8 minutes, stirring very often. No need to add any other liquid. The moisture and sugars will be all the liquid you need.
  • Remove from stove, let cool slightly. Serve. Can also be refrigerated and used up to 3 days. ​

 

SERVING SUGGESTIONS: Excellent on any baked fish, chicken, or pork. Here I serve it over pecan crusted Cobi, which is like a Sea Bass, over coconut chili rice.




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