Peach Chutney, Monday, Sept. 17, Everyone’s Harvest market, Pacific Grove, CA

Hi Everyone,

I hope a few of you can join me and Everyone’s Harvest at the Pacific Grove farmers’ market on Monday, September 17 at 4PM. Our California stone fruit is in big time! I’m taking advantage of the season to teach people how to whip up a minty peach chutney. It’s really easy to make, and just as easy to serve as a complement to pork, poultry, a hardy cheese, or as a salsa with chips. The first 10 people to join the fun get $10 to spend at the market, so be sure to come early!

For more info on the market:

Middle Eastern Peach Chutney

Makes 3 cups

3 fresh ripe peaches (or nectarines), washed, peeled, cored, and diced (see Note)

1 large tomato, blanched, skin and seeds removed, and mashed, and drained of excess juices only (see Note)

¼ cup finely diced or grated red onion

2 teaspoons grated fresh jalapeno

2 teaspoons finely chopped fresh mint

½ teaspoon coarse salt

Juice of 1 fresh lime

  1. Toss the peaches, tomato, onion, jalapeno, mint, salt, and lime juice together in a bowl. Cover and chill at least 30 minutes before serving.

Note: To prepare the peaches and tomato, fill a large saucepan two-thirds with water. Bring to a boil over high heat. Cut a small X into the bottom of each peach, and then drop the whole fresh peaches and the tomato in. Boil until the skins blister, only a few minutes is necessary. Remove each fruit with a slotted spoon in to a bowl and set aside until they are cool enough to handle. Remove the peach skins with your hand or a paring knife; pit, and dice. Remove the tomato skin, then press out the seeds with your fingertips. Coarsely chop the pulp with a knife or mash with a potato masher.

Grilled Breast of Chicken and Peach Chutney Wrap

Wraps are all the rage. Salsa is a basic. Ripe peaches are wicked sweet. Three great reasons to try this sandwich for lunch soon. Arrange 4 ounces of chopped grilled chicken breast across the lower half of an 8-inch flour tortilla. Top with Peach Salsa and bean sprouts, or skip across the pond and use watercress instead. Fold the bottom of the tortilla up over the stuffing, the sides in, and roll the stuffed tortilla up and away from you into a tight package. Cut in half so you can share it with a friend. Enjoy outside whiled seated at a picnic bench with a tall glass of iced tea garnished with a sprig of  fresh mint. Indian summer lunches don’t get much better than this.

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