alive logo

Peach Chutney


    Peach Chutney

    Makes about 4 1/4 cups (1.06 L)


    This antioxidant-rich condiment is the perfect accompaniment to vegie 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 Tbsp (20 ml) extra-virgin olive oil
    1 medium red onion, chopped
    1 red capsicum, seeded and chopped
    3 garlic cloves, peeled and crushed
    1 cinnamon stick (about 2 to 3 in/5 to 7.5 cm) 
    5 or 6 large peaches (about 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) organic dark raisins
    2 tsp (10 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 chilli pepper flakes

    Heat olive oil in large heavy pot over medium heat. Add onion and capsicum 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.

    Each 1/4 cup (60 ml) serving contains: 222 kilojoules; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 14 g total carbohydrates (10 g sugars, 2 g dietary fibre); 259 mg sodium ‡

    source: "Virtuous Vinegar"alive Australia #19, Autumn 2014


    Peach Chutney




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.