Jillie White Peach and Crimson Velvet Apricot Chutney


Recipe from Chef Maddox 
Chef’s Note: This savory chutney is perfect for grilled or roasted meats and fish.


3 Garlic cloves, peeled
Ginger (1”x2”) coarse chopped
1 cup  Wine Vinegar
1 lb      Jillie White Peaches, chopped
1 lb      Crimson Velvet Apricot, chopped
1 cup  Sugar
¾  tsp  Salt
¼ tsp   Cayenne
1 oz.    Golden Raisins
½ oz.   Almonds, chopped
1 Tbsp Basil, finely chopped
1 Tbsp Cilantro, finely chopped


 In a food processor, blend the garlic, ginger, and ½ cup of vinegar until smooth.

In a 4 quart non-aluminum pot, add the rest of the vinegar, peaches, apricots, sugar, salt, and cayenne.

Bring to a boil.

Add in the garlic/ginger puree.

Reduce heat and simmer 1 ½- 2 hours, until the texture is similar to honey.

Stir occasionally so that the fruit doesn’t stick to the pot.

Add the raisins and almonds and cook 5 minutes more. Stir in the basil and cilantro.

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