Peach-Ginger Chutney

By Claude

Good to put on polk chops

Ingredients

• 2 medium peaches (3/4 lb) peeled, pitted, and chopped.
• 1 3-inch piece fresh ginger, peeled and cut into 4 thick coins.
• 1 large shallot. chopped
• 2 teaspoons granulated sugar
• 1 large sprig fresh thyme
• salt and pepper to taste

Preparation

Step 1

Combine (all ingredients) the peaches, ginger, shallot, sugar, thyme sprig, a pinch of salt and pinch of pepper and 1 tablespoon of water in a small saucepan.

Bring mixture to a boil over medium-high heat.

Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes.

Discard the ginger and thyme sprig. Cover and let set about 5 minutes.

Next mash the peach chutney with a potato masher until slightly chunky.

Season to taste with salt and pepper.

Serve on top of polk chops.