I adore chutneys – and here is a quick one that is made with seasonal white peaches and sugar tomatoes. It comes together quickly, but for the flavors to really explode when served – you should let the chutney sit for at least eight hours – or best 24 hours, before serving. It is colourful and flavorful and would make a great compliment for any pork or lamb entree. (and would be great with chicken, beef or tofu as well) I, personally, love the combination of sweet and spicy with any main course protein.
- 1/2 pint sugar baby tomatoes, quartered
- 4 ripe white peaches, diced
- 1 tablespoon olive oil
- 1 tablespoon hot curry powder
- 2 medium shallots, finely diced
- 2 tablespoons fresh grated ginger
Add olive oil to a pan on medium-high heat and immediately add the shallots, once softened, add the curry powder and ginger until fragrant. Turn the heat down to medium and add tomatoes and peaches and stir just to coat – let the tomatoes and peaches cook for 8-10 minutes till you start to notice the juices thickening. Make sure to carefully scrape any browning off the pan and into the juices. Remove from the pan and allow to cool completely. Put in a Tupperware or jar for at least 8 hours or overnight in the refrigerator. You can either serve it warm or cold.