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
Southern Living MAY 2012
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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