Peach and Ginger Chutney


Heat the oil in a medium saucepan over medium heat.

Add the onion and peppers and saute until tender, 5-7 minutes.

Add the ginger, garlic, chile flakes and curry powder, and cook, stirring, for 1-2 minutes.

Stir in the orange juice, honey, vinegar, and peaches. Bring the mixture to a simmer and cook for 10 minutes.

Remove from the heat and let cool. Chill in an airtight container for up to 1 week


1 tablespoon Vegetable Oil
1/2 cup chopped Onion
1/4 cup chopped Red Bell Pepper
1/4 cup diced Poblano Pepper
2 tablespoons minced Fresh Ginger
3 Cloves Garlic, crushed or minced
1/4 teaspoon Red Chile Flakes (crushed red pepper)
1 tablespoon Curry Powder
2 tablespoons Orange Juice
1 tablespoon Honey
1/4 cup Cider Vinegar
3 medium Peaches, peeled and chopped

Recipe by:

April Hamilton