Peaches and Cherries are in season here in South West Indiana, but the harvest window is very small. Once these lovely fruits are here you must make time to enjoy them as they won’t be here long. Sure you can find them all summer long in the market but those fruits are trucked in and have very little flavor compared to the home-grown type. Because of the small window of opportunity to enjoy two of my favorite fruits I will be sharing a few recipes from my kitchen using peaches and cherries. This one is a chutney that is wonderful served with grilled, roasted, smoked and baked chicken and pork. I hope you all will enjoy it.
Ingredients: yields enough to serve 4 to 6 people
- 2 fresh peaches, peeled, pitted and diced
- 1 handful of fresh cherries, pitted and diced
- 1/4 of a green pepper, minced
- 2 green onions, white and green parts, thinly sliced
- 1/2 stalk of celery, finely diced
In a medium bowl combine all ingredients thoroughly. At this point there are 2 different methods to finish this recipe. The first method is to cover and refrigerate for at least 1 hour and serve cold on the side or over your chicken or pork. The 2nd method is to heat over medium low heat and serve warm over your chicken or pork. Both ways are delicious.
Suggestions: This Peach-Cherry Chutney is great served alongside or on top of a spicy smoked chicken. The natural sweetness of the Chutney balances the spiciness of a meat dish. (My recipe for that will be coming later.) There are no rules in creating a Chutney. Try different combinations of fruits, vegetables and spices. Marinated cold or heated they are a lovely addition to any chicken or pork dish.