Pickled Pepper & Peach Chutney (Charcuterie)
This Pickled Pepper & Peach Chutney is a vibrant mix of sweet, spicy, and tangy flavors perfect for your charcuterie board.
Servings: 6 servings
Ingredients
- 2 cups peaches peeled and diced
- 1 cup bell peppers diced (choose a mix of red, yellow, or orange for color)
- 1/2 cup onion finely chopped
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon grated fresh ginger
- 1 tablespoon mustard seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- salt to taste
Instructions
Prepare Your Ingredients
- Peel the peaches by blanching them in boiling water for 30 seconds, then plunging into ice water; skins should slip off. Dice peaches, bell peppers, and finely chop onion evenly.
Cook the Base
- In a medium saucepan, combine diced peaches, bell peppers, and onions. Add sugar and brown sugar; stir gently to coat. Pour in apple cider vinegar.
Add the Spices
- Add grated ginger, mustard seeds, ground cinnamon, ground allspice, cayenne pepper, and a pinch of salt. Stir until well combined.
Simmer and Reduce
- Bring mixture to a gentle boil over medium heat. Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally, until thickened and flavors meld.
Cool and Store
- Remove from heat and let cool to room temperature. Adjust seasoning if needed. Transfer to sterilized jars or airtight containers and refrigerate. Let sit at least 24 hours before serving.
Equipment
- Medium Saucepan
Notes
- For a smoother chutney, always peel peaches before cooking.
- Store chutney in the refrigerator for up to 3 weeks; use clean utensils to avoid contamination.
- Experiment with different spices or fruits like pears or mangoes to customize your chutney.