In true punny form, we are ending this series with a bang! Today we bring you a delicious and spicy condiment in Day 7 of our Summer Produce Series. Our Spicy Stone Fruit Chutney is the perfect match for grilled pork chops, goat cheese flatbread, or paired with your favorite meats and cheeses.
It is a spicy dish and the recipe reflects that. We love hot foods and the version we usually make increases the amount of chipotle used. For you though, we toned it down a bit to the medium level…feel free to increase or decrease based on your preference. And yes, the Sprout loves this spicy dish as well! She loves global flavors, including the hot stuff! This spicy version is just the kick that sweet, stone fruits need! It adds so much pizzazz to whatever you serve it with!
We love making chutneys. It’s a fabulous way to use up fruit that is bruised, split, or over ripe. As a chef, Dave’s job is to maximize the bakery’s income which often means utilizing every possible way to keep food costs low. Here at the cottage we try to do the same.
This series really focused on that idea…using produce that is abundant right now in ways that you can enjoy throughout the summer or even around the year by canning, freezing etc.
Just a reminder, its totally okay if you don’t grow any of the produce we used! The homesteading mentality includes buying in season (when food is the most affordable) or pairing up with neighbors and friends who do have the room to grow produce or raise animals. Homesteading is all about living as locally as possible and knowing where your food comes from.
We hope you’ve enjoyed the recipes and we hope to bring you more ways to utilize food that is tasty as well as helpful to your budget.
Thank you so much to everyone who has tagged us or commented on Instagram and pinned our recipes to Pinterest. It’s been so fun seeing your dishes and knowing you’re working our recipes! We are both so flattered and can’t thank you all enough for following along.
You won’t want to eat pork chops without this again! Spicy chipotle kicks the sweet flavors of plums and peaches into high gear with this easy chutney recipe.
- 4 cups stone fruit, pitted and diced (peaches, plums and nectarines.)
- ½ medium onion, diced
- 2 Tbsp. olive oil
- 1 oz. rum
- 1 Tbsp. balsamic vinegar
- 1 cinnamon stick or ¼ tsp. ground cinnamon
- 1/8 tsp. ground chipotle
- ½ cup brown sugar
- 1 Tbsp. mint, chopped
- Salt and Pepper
- In a medium sauce pan, heat the oil over medium heat. Add the onions with a pinch of salt and pepper. Sauté until they are tender and translucent.
- Add the stone fruit and cook for 2 minutes until the juices begin to release.
- Remove the pot from the heat and add the rum. Return to the heat and cook down for 3 minutes.
- Add the balsamic vinegar, cinnamon, chipotle and brown sugar. Continue to cook until the mixture reaches your desired thickness, usually 15-20 minutes. Remove from heat and stir in the chopped mint.
- Add more salt and pepper if desired.