smokin’ hot peach chutney

We’re nearing the end of peach season in this long, late summer in the Willamette Valley.  If you find yourself with a glut…nah, heck, if you have even a small amount of peaches or are tempted to go out and buy peaches, save some for this chutney.

Sweet and spicy with brown sugar, cider vinegar, a ton of fresh ginger, and mustard seeds, I punched it up even more with a new local product, my friend Polly Wilson’s Hell Dust.

Hell Dust is a dried spice blend made from Polly’s own hot peppers, smoked over a wood fire and ground down into flakes.  Couldn’t be simpler.  What I discovered was that it provides a smoky flavor to anything that it touches, and the heat stays hot in canned products, unlike other hot pepper flakes that dissipate.  Yes, it’s HOT.  It’s similar to dried chipotles, but she uses a blend of green chiles (and red?) that have a richer diversity of flavor.

(Disclosure: Polly gave me some Hell Dust to sample when it was being developed as part of her taste trials, but I wouldn’t gush about it if I didn’t think it was fantastic and unusual.  You can buy it on the website linked above, or at Hentze’s Farm, Benedetti’s, Sundance, and Long’s Meat Market.)

The chutney is easy to make: you chop up the ingredients and cook them down for an hour or so until rich, caramel brown.  It can be canned or frozen.  Save some for right now; I couldn’t wait.  Fabulous with any roasted meats, spinach or garbanzo bean curry, cheese sandwiches, plain white rice, pilafs.  I even used it as a salad dressing last week.  I think I’m in love.

This recipe is based on Linda Ziedrich‘s recipe in Joy of Pickling and the less gingery recipe in So Easy to Preserve.

Smokin’ Hot Peach Chutney

Makes 7-8 half-pints.

  • 1 medium white onion, cut coarsely into pieces
  • 1 clove garlic, chopped coarsely
  • 1 1/2 cups golden raisins
  • 4 lbs. very ripe peaches, peeled (use a freestone variety like Suncrest for ease of pitting)
  • 1 tablespoon Hell Dust or same amount of minced chipotle peppers or red pepper flakes (see note above)
  • 2 tablespoons yellow mustard seed
  • 1 cup fresh ginger, minced
  • 1 tablespoon pickling salt
  • 2 cups cider vinegar (be sure it is 5% acidity for canning)
  • 3 1/2 cups brown sugar

Pulse onion and garlic pieces and raisins in food processor until finely chopped.

Peel peaches by submerging them whole in boiling water for 30 seconds, then plunge in cold water. Skins should slip off.  Eat the skins!  Pit peaches and coarsely chop them.  Add them to large pot for the chutney with the onion mix and rest of the ingredients, and mix well.

Simmer mixture 45 minutes to an hour until deep brown and thick.

Wash your jars, rings, and lids, and heat the lids according to the package instructions.  Spoon the hot chutney into jars, leaving 1/2-inch head space.  Remove air bubbles from jars by tamping gently on the table.  Wipe rims of jars carefully and adjust lids and rings.  Process in a waterbath canner for 10 minutes, then store in a cool, dark place.

Peachy!

peaches and cream with basil, rose geranium simple syrup, and apologies

IMG_0415For the next couple weeks, I’ll be out of commission finishing the final touches on my dissertation.  This means I won’t have time to cook or blog, but I do hope to post a few of the many photos I’ve been taking with my new camera, with a short explanation as necessary.

So many of my food blogging colleagues are exhibiting good sense and stepping away from the computer in these dog days of summer.  I’m not going to abandon it completely (showing my lack of good sense), but thought I should warn you that I’m otherwise occupied, and won’t be responding to comments.

So, to start things off, here is a dessert I would never, ever serve to guests, but OMG.  It’s a raw cobbler of sorts — a half a store-bought shortcake, crumbled, two local Red Haven peaches, smushed with my hands to a pulp, chopped basil, soaking in a bowl of cream and rose geranium simple syrup.

Actually, maybe I would serve it to guests.  It was my lunch yesterday, and I’m still thinking about it.