In some of my recipes I love to play with flavors such a sweet and spicy or sweet and tart. Competing flavors does not only make the dish tickle the tongue, but also very complex, interesting and enhances the meal. Using the fresh picked peaches from the farm I picked from a couple of weeks ago with the fresh sweet banana peppers from my backyard garden and the crushed red pepper flakes will make this chutney sweet with a spicy kick.
What you need:
8 ripened peaches, peeled and cut into ½ inch chunks (if you have an electric grill or using a grill pan) or in halves (if you are using a regular charcoal or gas grill)
½ cup granulated sugar
1 tablespoon unsalted butter
1/8 teaspoon salt
3 sweet banana peppers, diced
3 cloves of garlic, minced
1 medium Vidalia onion diced
½ teaspoon crushed red chili pepper flakes
½ teaspoon ground ginger
1 lime, all of the zest and juice from half of lime
¼ cup white vinegar
1- Heat up the grill. Once the grill is hot, place the peaches on top. Let the peaches grill until grill marks are made on the peaches.
2- Remove the peaches from grill and set aside in a bowl.
*If you were grilling the peaches on a charcoal or gas grill, continue to cut them into ½ inch chunks. Then set the peaches aside.
3- Heat up a medium sized pot on the stove top and add the butter. Add the banana peppers, garlic, onion and red pepper flakes. Sweat the vegetables until onions are translucent.
4- Add the grilled peaches to the pot with the ginger, lime zest and juice. Stir.
5- Add the white vinegar, stir and continue to cook for 5 minutes.
6- Take half the mixture and place it in a blender. Blend the mixture till smooth and add it back to the mixture.
7- Place into a container and store in the refrigerator until ready to use.
*When using chutney, warm before serving. It is best to serve with chicken, shrimp, pork or lamb.