1405 SW Vermont St.
Portland OR 97219
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Filtering by Tag: peaches

Peach Chutney

Sarah West

makes about 2 quarts – easily scales up (doubles, triples, or more)

The term chutney comes from the Indian word chatni, meaning "strongly spiced." It is a condiment, typically consisting of a mix of chopped fruits, vinegar, spices and sugar, cooked into a chunky spread. It pairs well with grilled or roasted meats, cheeses, or as an hors d’oeuvre with papadam crackers. Generally speaking, chutneys tend toward the spicy side, but it's easy to adjust the heat factor if you make your own.

2 large peaches
2 Tbsp. extra virgin olive oil
1 large shallot, diced small
1 large garlic clove, peeled and minced
½ inch piece of fresh ginger, peeled
1 Tbsp. minced lemon zest
¼ cup lemon juice
¼ tsp. red pepper flakes, or to taste
1 tsp. white wine vinegar
1 Tbsp. light brown sugar
½ tsp. kosher salt, plus more to taste
3 whole cardamom pods


  1. Bring a pot of water to a boil. Cut a shallow X in the bottom of each peach. Plunge the peach in the boiling water. After 30 seconds to a minute (when the skin begins to lift away from the flesh), remove the peach to a bowl of iced water to stop the cooking and make the peach cold enough to handle. Peel the peaches and chop them into ½ inch chunks.
  2. Heat the olive oil in a non-reactive skillet over a medium flame. Add the shallot, garlic, and ginger, reduce the heat to medium-low, and cook until the mixture is fragrant and has softened, about 5 minutes. Add the remaining ingredients, raise the heat, and bring to a boil. Reduce heat to low and cook at a steady simmer for 20 minutes, until the fruit has softened, the chutney has thickened, and flavors have melded. Adjust seasoning with salt, sugar, vinegar, or spice if needed.
  3. If you like, you may can your chutney, sealing according to manufacturer’s directions in sterilized canning jars with two-piece lids. Alternatively, store the chutney in the refrigerator once it has cooled to room temperature. The chutney will last at least a week to ten days in the refrigerator. If canned, the flavor will continue to develop over the next month as it sits. Remove cardamom seeds before eating.

Peach Salsa

Sarah West

3 large peaches, skinned and diced
½ onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), minced
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
~Salt and pepper, to taste

Combine all the ingredients in a medium bowl. Add salt and pepper to taste. Let sit for 30 minutes. Note: If salsa is too hot, add another peach.

White Peach and Summer Tomato Salad

Sarah West

recipe from Kathryn LaSusa Yeomans

white peaches
ripe tomato
one lemon
extra virgin olive oil
sea salt
freshly ground black pepper prosciutto, if desired, and/or mozzarella
maybe a few basil or mint leaves


  1. Slice the white peaches and tomato and arrange them on a platter with the arugula.
  2. Squeeze lemon juice over the fruits & leaves, then drizzle all with olive oil. Season with sea salt & freshly cracked black pepper.
  3. Garnish with slices of prosciutto, mozzarella, etc. to suit your taste.