Just Peachy, Peach Chutney that is!

While reading my Rachael Ray magazine (don't judge me), I came across an interview where she asked the main character from True Blood, Stephen Moyer, **Confession- I had to Google his name as I never watch the show or have the magazine in my vicinity**  about his fridge and his fantasy dinner party guests. What really stuck out to me was the chutney in his fridge. He described it as a pear and chili chutney and how he used it to dress sandwiches, perk up meat and my mouth began to water.


I've only bought chutney once this past winter, and was a bit turned off that the main ingredient was High Fructose Syrup, especially as it's so easy to make at home! Though that did not stop me from using the whole jar- I just did not buy chutney again. It was a mango chutney and I used it as an accompaniment to curries, to dip pita breads in, spread on a sandwich, etc. I promised myself that I would make some, but never did. Now that I am into jarring/canning I've been researching different things to can. The main thing I am most excited canning is chutneys! I do not have any jars yet, but it's on my list of things to order on Amazon as soon as we have extra money. In the meantime I made just enough chutney to accompany tonight's dinner- Lemon-Curry Tilapia with a Cool Cucumber Salad on the side- also from Rachael's magazine.


I found a peach chutney recipe on www.foodnetwork.com and it is really simple, play it safe recipe for a first try. I will be making different varieties in the near future. I absolutely loved this paired with the fish! And you can use it with whatever you want! Slab on some nice toasted crusty bread if you want, chutney is pretty versatile!

Ingredients
1 tablespoon butter
1 tablespoon finely chopped garlic
2 shallots finely diced
1 jalapeño pepper, seeded and diced
1 1/2 pounds fresh peaches, blanched and diced**
1/2 cup sugar
1/4 cup brandy
1/2 cup cider vinegar
Salt and Pepper

Directions
Melt butter, add garlic, shallot and jalapeño and sweat for 1 to 2 minutes on medium heat. Add diced peaches and cook for 2 to 3 minutes,  raise heat to medium high. 






Add sugar and stir cooking for about a minute more. De-glaze pan with brandy and vinegar and stir for a about 1 or 2 minutes, then turn heat down to low until peaches are soft. Season with salt and pepper and serve.