Fresh Balsamic Peach Chutney
Prep Time
Makes
Cooking Mode
2 tsp olive oil
½ cup finely diced red pepper
⅓ cup finely diced red onion
3 ripe peaches, peeled, pitted, diced
1 tbsp sugar
¼ cup balsamic vinegar
1 tbsp fresh thyme leaves
⅛ tsp each salt and pepper
2 tsp olive oil
½ cup finely diced red pepper
⅓ cup finely diced red onion
3 ripe peaches, peeled, pitted, diced
1 tbsp sugar
¼ cup balsamic vinegar
1 tbsp fresh thyme leaves
⅛ tsp each salt and pepper
Directions
1Heat oil in a skillet over medium-high heat. Add the red pepper and onion and cook until softened. Add the peaches and continue cooking until softened. Stir in sugar and cook until the sugar is melted, 2 to 3 min. Mix in the vinegar and bring to a simmer. Continue cooking until sauce thickens and peaches become tender, 10 to 12 min.
2Remove from heat. Season with thyme, salt and pepper. Serve warm or cool. Refrigerate any leftovers for up to 1 week.
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Personal Note
Personal Note
