Serves 6
150 min
Spicy Rosemary Tomato Peach Chutney
Recipe GLPR8c03599405931d
A vibrant, slow-simmered chutney that combines fresh peaches and ripe tomatoes with warming spices, aromatic rosemary, and a touch of heat from jalapeño. The natural sweetness of the fruit balanced against rice vinegar creates a complex, tangy-sweet condiment perfect for serving alongside roasted meats, cheese platters, or grain bowls. This versatile preserve keeps beautifully in the refrigerator for up to two weeks.
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Ingredients
4 ripe tomatoes, chopped
2 ripe peaches, chopped
½ cup golden raisins
½ jalapeno, seeded and minced
1 clove garlic, minced
2 sprigs fresh rosemary, chopped (about 2 tablespoons)
½ cup natural rice vinegar
½ teaspoon kosher salt
Directions
Prep all ingredients: seed and mince the jalapeño, mince the garlic, chop the fresh rosemary sprigs, and chop the peaches and tomatoes into bite-sized pieces.
Add the chopped tomatoes, peaches, golden raisins, minced jalapeño, minced garlic, chopped rosemary, rice vinegar, and kosher salt to a large Dutch oven or heavy-bottomed pot.
Place the pot over medium-high heat and bring the mixture to a boil, stirring to combine the ingredients.
Once boiling, reduce the heat to low and maintain a gentle simmer. Stir occasionally to prevent sticking and ensure even cooking.
Continue simmering for approximately 2 to 2½ hours, stirring from time to time, until the mixture has significantly thickened and most of the liquid has evaporated. The chutney should have a jam-like consistency with visible fruit pieces.
Remove from heat and allow the chutney to cool slightly. Transfer to clean, sealed jars and refrigerate. The chutney will keep for up to 2 weeks in the refrigerator.
