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Chutney…Or Is It A Salsa?


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Now that blueberry season is almost over, my fruit obsession has quickly turned over to peaches.  As always, the peaches from Manoff Market Gardens are some of the best around.  I currently have a tray of sliced yellow in the freezer for mid-winter smoothies (brrr) and welcomed Hubby home with a peach and yogurt smoothie.

Amy is always so kind to give her customers a free ready-to-eat peach with every purchase.  This trip I was blessed with a super juicy white nectarine – pair that with another ripe yellow peach in my bag and we had a nice topper for dinner.  See you again on Friday for more peaches!

I guess since I didn’t cook it, this is technically a salsa.  I just love the word chutney so much more.  Hubby says he normally doesn’t like fruit salsas but would love this with tortilla chips. This would also be excellent with a little fresh mint. I served it on top of two grilled salmon fillets along with leftover Southwestern Slaw, sauteed Swiss chard, and micro arugula from Blue Moon Acres.

Rustic Peach Chutney
Original Recipe
Makes 1.5 cups, enough to top 2 fish fillets

2 ripe (but not mushy) peaches, pitted and diced into 1/2 inch cubes
2 T red onion, diced
1/2 tsp jalapeno, seeds removed, minced
1 tsp lime juice
1 tsp red wine vinegar
1 tsp cilantro, chopped
1/2 tsp salt

Combine all ingredients and chill for 1/2 hour.

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