Pickled Pepper & Peach Charcuterie Chutney
This Pickled Pepper & Peach Charcuterie Chutney is a vibrant blend of sweet, tangy, and spicy flavors that will elevate your appetizers effortlessly.
Servings: 6 servings
Ingredients
- 2 cups pickled peppers sliced
- 1 cup fresh peaches peeled and diced
- 1/2 cup red onion finely chopped
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon mustard seeds
- 1 tablespoon grated fresh ginger
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Prepare Your Ingredients
- Slice your pickled peppers into uniform strips. Peel and dice the fresh peaches. Finely chop the red onion. Grate fresh ginger.
Combine Base Ingredients in a Saucepan
- In a medium saucepan, add the sliced pickled peppers, diced peaches, and chopped red onion. Pour in the apple cider vinegar and sprinkle the brown sugar over the top.
Add Spices and Seasonings
- Add the mustard seeds, grated fresh ginger, garlic powder, salt, and black pepper to the pan. Stir gently to combine.
Cook the Mixture
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally until thickened.
Cool and Store
- Remove from heat and allow chutney to cool to room temperature. Transfer to a clean jar or airtight container. Refrigerate for at least 2 hours before serving.
Equipment
- Medium Saucepan
- Knife
- Cutting Board
- Grater
- Jar or Airtight Container
Notes
- Use ripe but firm peaches to maintain balanced texture without mushiness.
- Toast mustard seeds lightly before adding to release nutty flavor.
- For more heat, add red pepper flakes or spicier pickled peppers.
- Pulse cooled chutney in a food processor for a smoother consistency.
- Store chutney in airtight container in fridge for up to two weeks or freeze for up to three months.