Sweet and Spicy Peach Chutney

Many are trying to find healthier options to use instead of fattening condiments. This spicy peach chutney is a delicious alternative and will add some zip to your meals.

Many are trying to find healthier options to use instead of fattening condiments. This spicy peach chutney is a delicious alternative and will add some zip to your meals. #ReadyNutrition

Chutney is a funny word, isn’t it? This authentic condiment originated in India and is a marriage of fruits or vegetables with vinegar, spices, and sugar. Many use it as a condiment and can be a quick way to add some zesty flavor to sandwiches or as a topping on rice, chicken or fish. The most popular way is to pair it with cheese and crackers. Soft cheeses such as brie, Neufchâtel or cream cheese go especially well with chutneys.

This spicy peach chutney will awaken your tastebuds and is my one of my favorites because of its versatility. If you want to start out with a chutney, this is a great one to work with. It can be used as a spread for sandwiches, as a way to dress up hors d’oeuvres, as a topping for chicken, or added to chicken salads.

Sweet and Spicy Peach Chutney

  • 2 red Anaheim chiles, seeded and diced
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 pounds ripe peaches, diced
  • 3 Granny Smith apples, skins removed, cored and diced
  • 1/3 cup raisins
  • 3 tablespoons water
  • 2 cinnamon sticks
  • 2 tablespoons honey
  • 1 teaspoon cumin
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground cloves
  1. In a small saucepan, combine chiles and vinegar and bring to a boil over medium-high heat. Set aside.
  2. In a medium saucepan, combine diced peaches, raisins, cinnamon sticks, salt and 3 tablespoons of water. Cook over medium heat, stirring frequently until the mixture begins to boil. Cover, reduce the heat to low and cook until fruit is softened and a thick sauce forms, about 15 minutes.
  3. Uncover saucepan with fruit and stir in vinegar mixture and cloves. Cook, stirring, until hot throughout, about 2 minutes.
  4. Remove from the heat and cool to room temperature. Discard cinnamon sticks. Use immediately or refrigerate for up to 1 week.

This article was originally published at Ready Nutrition™ on May 17th, 2015