Peach and Red Pepper Chutney

Making a fresh chutney is easy and provides a refreshing bite to grilled or broiled meat. This recipe uses a "gastrique" a combination of melted sugar and vinegar.

Try this a variety of stone fruits from mangoes to plums.

Peach and Red Pepper Chutney

2 ripe peaches

1/4 red pepper

3 tbsp sugar

1 tbsp red wine vinegar

1/2 jalapeno pepper (or 1 tsp of hot sauce)

Fresh cilantro to taste (minced), or parsley if you prefer

Chop

peaches into 1/2 inch cubes. Cut peppers into a very fine dice (brunoise). In a small sauce pan, melt sugar until it is lightly caramelized and bubbling, remove briefly from heat and add vinegar. Return to heat and let simmer to cook off some of the acidity. Add peppers (red and jalapeno) and cook lightly. Add peaches and toss until warmed. Garnish with fresh cilantro or parsley.