Peach Chutney
This antioxidant-rich condiment is the perfect accompaniment to veggie burgers, cold meats, cheese platters, and more. If peaches are not available, you can substitute pears and pear vinegar for an equally scrumptious concoction. The piquant, vinegar-rich chutney contains remarkably less salt than similar chutneys or relishes, yet remains full of flavour. It’s obvious why health experts recommend vinegar as a tasty, blood pressure-friendly alternative to salt.
1 1/2 Tbsp (22 mL) extra-virgin olive oil
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
3 garlic cloves, peeled and minced
1 cinnamon stick (about 2 to 3 in/5 to 7.5 cm)
5 or 6 large peaches (about 3 lb/1.5 kg), peeled and chopped
1/3 cup (80 mL) peach vinegar
1/3 cup (80 mL) packed coconut palm sugar (or organic brown sugar)
1/3 cup (80 mL) dark raisins
1 3/4 tsp (9 mL) sea salt
1 piece of fresh ginger (about 1 in/2.5 cm), peeled and grated
3/4 tsp (4 mL) ground cumin
3/4 tsp (4 mL) ground coriander
1/2 tsp (2 mL)) turmeric
1/4 tsp (1 mL) red chili pepper flakes
Heat olive oil in large heavy pot over medium heat. Add onion and red pepper and sauté until onion is golden. Add garlic and cinnamon stick and reduce heat, stirring for 1 to 2 minutes, being careful to not let garlic burn. Add remaining ingredients, mashing down peaches with fork to release juices. Turn up heat slightly until mixture is just simmering; reduce heat to minimum and allow to simmer covered for about 30 minutes, stirring occasionally to prevent sticking.
Discard cinnamon stick when mixture is cooked. Let cool in pan (covered) for about 45 minutes.
Makes about 4 1/4 cups (1.06 L).
Each 1/4 cup (60 mL) serving contains: 53 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 14 g total carbohydrates (10 g sugars, 2 g fibre); 259 mg sodium
source: "Virtuous Vinegar", alive #367, May 2013
Peach Chutney
Directions
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.