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Richard Blais's Gentleman's Chutney

Richard Blais's Gentleman's Chutney

Use Richard Blais's tomato-peach chutney from his new cookbook Try This at Home in his Pimento Jack Cheese Sandwiches or as an accompaniment to a cheese plate.

Reprinted from Try This at Home: Recipes from my head to your plate by Richard Blais. Copyright 2013. Published by Clarkston Potter. All rights reserved. Available wherever books are sold.

Richard Blais's Gentleman's Chutney

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About This Recipe

Yield:makes about 2 cups
Active time:15 minutes
Total time:2 1/2 hours
This recipe appears in: Richard Blais's Pimento Jack Cheese Sandwiches

Ingredients

  • 4 tomatoes, peeled, cored, and coarsely chopped
  • 1 peach, peeled, pitted, and chopped
  • 1 red apple, peeled, cored, and chopped
  • 1 yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 1/2 cup white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1⁄4 cup pickling spice

Procedures

  1. 1

    Put the tomatoes, peach, apple, onion, celery, vinegar, and salt in a large heavy saucepan over medium-high heat.

  2. 2

    Wrap the pickling spice up into a bundle in a square of cheesecloth, tie with kitchen twine, and add to the pot

  3. 3

    Bring the mixture to boil. Reduce the heat to low and simmer, stirring frequently, until very thick and the liquid has evaporated, 2 to 2 1/4 hours.

  4. 4

    Remove the spice bundle and discard. Transfer the chutney to a storage container and cool completely at room temperature. Chutney can be stored in an airtight container in the refrigerator for up to 1 month.

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