Yield: 8 servings.
1½ pounds ripe peaches (approximately 4 to 5 medium peaches), pitted, peeled, and cut into small pieces
½ cup apple cider vinegar
¼ cup light brown sugar
¼ cup molasses
1 medium sweet onion, or 1 cup, chopped
1 jalapeño pepper, cored, seeded, and minced
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
Combine the vinegar, sugar, and molasses in a medium saucepan over medium heat. Bring to a low boil and stir until sugar dissolves.
Reduce heat and add the onion, pepper, and salt. Simmer for 10 minutes, stirring occasionally. Stir in the peaches and red pepper flakes. Simmer 15 to 20 minutes, or until peaches are cooked and begin to break apart.
Remove from heat and allow to cool for 15 minutes before serving. Serve over fried chicken, grilled seafood, shrimp, or as a dip with tortilla chips. Store leftover chutney in the refrigerator for up to a week.
print it
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
