Peach Almond Chutney

Try this Peach Almond Chutney with grilled chicken, roasted pork, or toast points.

Peach Almond Chutney
Serves 4
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  1. ¼ cup unsalted butter
  2. 1 small sweet onion, chopped
  3. 2 cloves garlic, minced
  4. 8 peaches, peeled, pitted, and diced, divided
  5. 2 tablespoons Champagne vinegar
  6. 3 tablespoons firmly packed light brown sugar
  7. 1 teaspoon kosher salt
  8. ¼ cup toasted sliced almonds
  9. 1 tablespoon chopped fresh tarragon
  10. 1 tablespoon chopped fresh thyme
  1. In a medium saucepan, over medium-low heat, melt butter. Add onion and garlic; cook, stirring frequently, until translucent. Stir in half of the peaches, and cook, stirring frequently, until peach begins to break down, about 30 minutes.
  2. Stir in remaining peaches and vinegar, and cook, stirring occasionally, until slightly firm. Add brown sugar and salt, and cook, stirring until sugar is completely melted, about 5 minutes. Remove from heat, and let cool 10 minutes. Stir in almonds, tarragon, and thyme. Serve immediately, or cover, and refrigerate up to 1 week.
Louisiana Cookin


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