• Tommy Centola

Peach Almond Chutney

Fresh Peaches have been popping up here at our Farmer's Market. Since I have already written a newspaper article on this wonderful fruit, I thought I would include two recipes that didn't make that article. Let's start with this one.


1/4 cup butter

1 small sweet onion, chopped

2 cloves garlic, minced

8 peaches, peeled, pitted, and diced, divided

2 tablespoons Champagne vinegar

3 tablespoons firmly packed dark brown sugar

1 teaspoon kosher salt

1/2 cup toasted sliced almonds

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh thyme


In a medium saucepan, over medium-low heat, melt butter. Add onion and garlic; cook, stirring frequently, until translucent. Stir in half of the peaches, and cook, stirring frequently, until peach begins to breakdown, about 30 minutes.

Stir in remaining peaches and vinegar, and cook, stirring occasionally, until slightly firm. Add brown sugar and salt, and cook, stirring until sugar is completely melted, about 5 minutes. Remove from eat, and let cool 10 minutes. Stir in the almonds, tarragon, and thyme. Serve immediately, or cover, and refrigerate up to one week.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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