Grilled fresh peaches, chopped fresh ginger, and a hint of crushed red pepper make Ginger-Peach Chutney a stand-out condiment for your table.
This recipe goes with Peachy Shrimp Crostini
Yield: Makes about 2 cups
- 3 medium peaches
- 1 shallot, halved
- 1 teaspoon olive oil
- 1 tablespoon sugar
- 2 tablespoons white wine vinegar
- 1 teaspoon finely chopped fresh ginger
- 1/8 teaspoon salt
- 1/8 teaspoon dried crushed red pepper
- Peel and halve peaches. Toss together peach halves, shallot, and olive oil. Grill peach halves and shallots over 400° to 500° (high) heat, covered with grill lid, 4 minutes on each side. Remove from grill; cool 10 minutes. Coarsely chop peaches and shallot. Combine with sugar, vinegar, ginger, salt, and dried crushed red pepper.
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