Peach & Mint Chutney

Peach chutney is one of those condiments that punches far above its weight. Blanched and peeled ripe peaches simmer with minced onion, a fresh chili, ginger, apple juice, cider vinegar, and a spoonful of brown rice syrup until the liquid reduces into a spoonable glaze. Fresh mint goes in during the last 10 minutes so it keeps its cool, grassy brightness rather than cooking into sulky gray shreds.

The result is sweet up front, tangy in the middle, with a whisper of chili heat and cool mint finish. It stores beautifully for two weeks refrigerated, which means one August batch can dress a month of Thai curries, grilled pork chops, and lentil bowls.

Kitchen Tips

• Blanch the peaches only 30 seconds. A proper blanch loosens the skins without cooking the flesh, and the skins slip off with gentle thumb pressure. Longer blanching leaves you with partly cooked peach mush.
• Use a fairly ripe but still firm peach. Overripe fruit breaks down into jam-puree; underripe fruit stays tart and stringy.
• Reduce the chutney until you can draw a spoon through the bottom and see a clear trail. Too loose and it slides off food; too thick and it turns to marmalade.
• Stir the mint in only at the end. Cooking mint from the start turns it the color of pond water and mutes its flavor.

Variations

• Swap the peaches for nectarines, plums, or apricots depending on the season.
• Add a tablespoon of mustard seeds toasted in the oil at the start for a more classic Indian chutney profile.
• Stir in a handful of raisins or chopped dates for a sweeter, fruitier spread closer to Major Grey’s chutney.