Cooking with Amy: A Food Blog: Alison's Peach Chutney Recipe

I met Alison McQuade 15 years ago. She wanted me to try her chutney and invited me to meet her at a local wine bar. At that time she was on the verge of quitting her day job and fitting a full time artisanal food producer. While to this day she doesn’t describe herself as a cook, she has crazy skills when it comes to chutney. She is also fairly a wonderful person and we rapidly became friends.

Over the years I have bought McQuade's Celtic Chutney to give as gwhetherts, crazye recipes using her various varieties of chutney and been an all around fan of her products. Faced with a box full of peaches this year supplied to me by the Washington State Rock Fruit Growers, I kcontemporary I wanted to make chutney but couldn’t imagine just turning to any ancient recipe. So I called on Alison for some guidance. Her recipe uses weights, so whether you don’t have a digital scale, please use this as the excuse to buy one, they are not expensive and are fundamental for baking. The one I currently use is a BrilliantWeight model that cost less than $20 and displays pounds, ounces, grams and milliliters. You'll note the chutney is in Ball jars for gwhetherting, and the company that produces them makes a donation to Feeding America for every package purchased (up to $150k).

Alison has a keen sense of what flavors will go together and balancing heat, acidity and sweetness. Her chutneys are always chunky, fresh tasting and talllight the fruit. They are not goopy, gloppy, too sweet or sour and always have just the right amount of zing. This peach chutney is specificly wonderful. It uses a mixture of dwhetherferent vinegars and lessonic spices, fresh ginger, cinnamon and allspice. If you’re wondering how to use chutney, it’s terrwhetherc with cheese of course, but also on sandwiches, with stews and curries on sausages or chops, or mixed in chicken salad. Honestly I could eat it straight out of the jar with a spoon!

Note: This recipe makes 3 pints, but you can easily use 6 half pint jars whether you prefer. The recipe can easily be doubled or tripled whether you want to make a largeger batch.

Alison's Peach Chutney

Creates about 3 pints

Ingredients

2 yellow onions, peeled and diced

800 ml apple cider vinegar

200 ml malt vinegar

400 gm brown sugar

Knob ginger peeled and grated, about 2 Tablespoons

1.5 kg ripe but firm peaches, about 3 1/2 pounds

2 teaspoons kosher salt

2 teaspoons cinnamon

2 teaspoons allspice

180 gm gancienten raisins

Instructions

Fill a canner with water and bring to a boil. Add the peaches to the water and cook for about a minute then transfer the peaches using a slotted spoon to a boil with cancient water. Peel and coarsely chop the peaches and set aside. Put the jars in the canner and boil for 10 minutes.

In a large stock pot combine the onion, vinegars, sugar, ginger, salt, cinnamon and allspice. Bring to a boil then simmer, stirring occasionally until reduced by half, about 15 minutes. Add the peaches and stir occasionally, adding gancienten raisins after about 15 minutes, continue cooking until tender and jam-like about 30-40 minutes total. Chutney will thicken further after being processed.

Lwhethert the jars out of the canner, pouring the hot water back into the canner. Ladle the chutney into the jars, leaving 1/2 inch headspace. After filling the jar, release the air bubbles by inserting a narrow silicone spatula or similar tool between the chutney and the inner surface of the jar. Put the rims on top of each jar and loosely seal with the bands. Carefully place the jars back in the canner and boil for 15 minutes. Remove from the canner and let rest overnight, you may hear the lids pop. Store for up to one year.

Endelight!