Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Having deposited a bucket’s worth of peaches with my parents, I decided to make chutney with what remained, and what a chutney it was.
Peach Mostarda. Peaches in a sweet spicy mustard sauce, Italian by origin.
A recipe for easy tomato-peach chutney, a bright blending of two of summer's best flavors.
A sweet and sour local peach chutney bursting with mustard seeds and smoked hot peppers. Satisfies the same flavor profile needs as commercial Major Grey chutney, but taste and texture are better!
One of the best uses for last season peaches, this chutney is great with cheeses and charcuterie, and spread on top of grilled chicken.
Peach finale. Last of the local peaches made into lushly spiced chutney. Sublime with aged 'stinky' cheese.Try it this way, or with your choice of spices. Good base recipe.
Sweet peaches, a nit of heat from chili peppers with brown sugar to bring in some caramel flavour and mellow roasted garlic! Amazing on baked brie but it will be great on roast pork too.
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