Peaches are in season and I am loving it. Besides eating them fresh, I have been enjoying them in all sorts of dishes. Peach jam, peach ice cream, peach scones…. the list goes on.

This chutney is one more way to take advantage of peach season. Chutney is a dish that walks the line between savory and sweet. I made this batch a little spicy. The heat pairs well with the sweetness of the fruit. Feel free to adjust heat to suit your own taste.

You can serve this chutney like a relish, on the side. Or, use it like a sauce, adding to meats when cooking. Another option is to use it as a glaze, brushing it on meats while baking or grilling. A vegetarian option is brushing it on grilled portobello mushrooms or eggplant slices.

I have served chutney with a cheese board, too. Fun and easy addition to the appetizer menu.

So here is the recipe.

Fresh Peach Chutney

5 medium peaches, peeled, pitted and diced

1 medium onion, peeled and chopped fine

½ c. cider vinegar

½ c. sugar

½ c. water

2 T. honey

2 T. lemon juice

2 T. minced garlic

1 T. soy sauce, or a little more to suit your taste

½ t. red pepper flakes, or more for a spicier chutney

1 T. cornstarch

2 T. cold water

Combine all ingredients in a saucepan, except cornstarch and the 2 tablespoons of cold water, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Combine cornstarch with the cold water and stir until smooth. Slowly add to simmering chutney while stirring constantly. Mixture will thicken. Adjust seasonings, if needed. Makes about 3 cups. Will keep in fridge a couple of weeks- can be frozen.

Serve with pork or lamb. Great with duck or chicken, too. You can also serve as an appetizer with cheese and crusty bread.