Peach Ginger Chutney

By Patlynn

Chutney is all about a spectrum of flavors—sweet, savory, spicy, and bitter. The only problem is that it usually involves at least an hour of simmering to develop that characteristic complexity. We sped up the process by turning to the microwave. By microwaving in stages, we got layers of flavor—first the aromatics and spices and then the fruit and juice. Vinegar and sugar finished off our chutney, rounding out the flavors and providing balance.

Ingredients

• 1 tablespoon vegetable oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 3 cups thawed frozen peaches cut into 1/2-inch pieces
• 1/4 cup packed light brown sugar
• 3 tablespoons apple cider vinegar
• 1/4 cup chopped crystallized ginger
• 1 tablespoon chopped fresh mint

Preparation

Step 1

Combine oil, shallot, garlic, fresh ginger, salt, and pepper flakes in medium bowl. Microwave, uncovered, until shallot has softened, about 1 minute.
2. Stir peaches, sugar, and vinegar into shallot mixture. Microwave until peaches have softened and liquid is thick and syrupy, about 8 minutes, stirring once halfway through cooking. Stir in crystallized ginger, cool to room temperature, and then refrigerate until chilled. Stir in mint and serve.

Don’t worry if the mixture seems loose after cooking. It will thicken as it cools.

Make it in the Microwave


Chutney can take up to 40 minutes on the stovetop, so we employed the microwave. We zapped the aromatics first, so they’d mellow and infuse the oil with flavor. We added the fruit, sugar, and vinegar and continued to microwave to finish cooking. From start to finish, our chutney took under 10 minutes.