Saturday, July 7, 2012

On the Menu: Peach Chutney

Only my taste buds can answer this question: Why is peach chutney the perfect complement to pork loin? I recognize not everyone shares my tastes, including my husband who likes his pork au naturel.

But, I'm a big fan of peach chutney and am determined to learn how to make my own. The following recipe looks like a good place to start.


1 1/2 lbs of peaches, chopped
1/3 cup brown sugar
1/2 cup water
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
Pinch of ground cloves
Fresh orange juice to taste
1/4 cup raisins
1/4 cup toasted nuts, chopped (optional)

Combine chopped fruit, brown sugar and water in a skillet and bring to a boil; reduce heat and simmer until just tender, about 15 minutes, stirring occasionally. Taste; add ginger, curry powder, cloves, more sugar if needed and fresh orange juice to taste. Simmer, reducing mixture to desired thickness. Partly cool, then stir in raisins and nuts (like macadamia or pecan), and serve.

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