Edible Monterey Bay

FRUIT CHUTNEY

Photo by Rebecca Luna on Unsplash

from Crafty Condiments

Summer is the best time for stone fruit, and what a better way to savor the season than by making chutneys and barbecue sauces. Ask farmers at the market if they will sell their soft or bruised fruits that are typically pulled from the tables. Most farmers have a stash of fruit they would likely sell for a good price rather than compost at the farm later. If they don’t, ask for case pricing as there may be certain varieties they need to move. Chutneys are usually a freshly minced mix of both fruit and vegetables and are a refreshing side to fish or in place of salsa fresca. Try a piel de sapo melon from Happy Boy Farms, pair it with some cucumbers and fresh, raw sweet corn from Pinnacle farm, grab some cilantro, a red onion, jalapeño peppers, a few limes and some mint, add a dash of salt and it’s done—a tasty, fresh and interesting summer fruit chutney!

Another way to make chutney is to cook down fruits like peaches and nectarines in brown sugar, spicy peppers, garlic, ginger, curry powder herbs and vinegar, and chiles, of course.

FRUIT CHUTNEY

4 pounds stone fruit, nectarines and peaches work well
1 cup apple cider vinegar
½ cup honey
½ cup golden raisins
1 teaspoon mustard seeds
½ teaspoon garam marsala
½ teaspoon sea salt
1 yellow onion, diced
1 serrano chile, seeded and diced
2 cloves garlic, sliced

Combine all ingredients and let them sit in refrigerator to marinate overnight. In a saucepan, bring to a boil while stirring then lower to medium low. Cook for 45 minutes, stirring now and then. Fills 5 ½-pint jars, which can be canned if desired. Lasts in refrigerator for 2–3 weeks.

This would be great as a glaze for chicken, brushed on for the last 10 minutes, on the barbecue or in the oven. It is also good on fish tacos or with soft cheese bruschetta.

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