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Peach Chutney
Chef Peter Hoffman of Savoy - New York, NY
Adapted by StarChefs

Yield: 8 Servings


  • 20 ripe peaches, pitted and quartered
  • 2 red onions, chopped in ½-inch dice
  • 2 ounces olive oil
  • 1 cup red wine
  • ½ cup red wine vinegar
  • ¼ cup brown sugar
  • ½ teaspoon red pepper flakes
  • 2 teaspoons mustard seeds
  • 1 cinnamon stick
In a medium saucepot, cook the onions in olive oil until lightly browned. Add the wine and vinegar and bring to a boil. Add the peaches, spices, and sugar. Turn off the heat and steep for 15 minutes. Cool and season with salt and pepper to taste. Makes a wonderful accompaniment to roasted pork.

Wine pairing:
With roasted pork this chutney would be set off well by a Beaujolais; try the Domaine des Terres Dorees Beaujolais Cuvée L’Ancien 2002


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