In India, chutney is the condiment of choice. Their sweet-savoury, tart-spicy balance adds intrigue to many dishes. This light, fresh chutney is a great way to maximize end-of-season peaches before they fade away from markets. The flavour will develop and become even more balanced if you wait at least a week before using it. Add the chutney to grilled cheese, roasted chicken or pork, pan-seared tempeh, and cooked grains. It’s also terrific with soft, mildly pungent cheeses like brie.
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Peachy keen
Peach pits can be clingy or easily come away, depending on the variety of the fruit. If using freestone peaches, run a knife around the circumference of each peach. Its halves should be easy to twist apart. If using clingstone peaches, it’s easier to remove the peach flesh from the pit in chunks using a paring knife.
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This recipe was originally published in the September 2025 issue of alive magazine.