Summer Peach and Corn Chutney
Don’t you just love these later days in the summer? Peaches are in full swing, Corn is in full swing. What can be better than an incredible Summer Peach and Corn Chutney to accompany your meals? I tried my hand this year at a small garden as I have no green thumb whatsoever. let me tell you, I grew some veggies, got myself some corn on the cob out of the garden and peaches are a plenty so, out of excessive amounts of peaches and corn, this Summer Peach and Corn Chutney was born.Having an incredibly large family, during the warmer months I will be found at the bbq for lunches and dinners so this Summer Peach and Corn Chutney plays a big part in becoming an additional side paired with a very simple but incredibly tasty Tortilla recipe that my wife makes. You can find it here. These homemade Tortillas are easily transformed into chips and voila! the Summer Peach and Corn Chutney has now become a kid-pleasing, tummy filling side that screams nothing but freshness, tastiness and great times.
Oh Chutney, How do I make thee:
- 2 cooked cobs of corn kerneled
- 3 peaches medium diced with skin on
- 4 vine ripened tomatoes
- 2 jalapenos with seeds if you like extra heat
- half a handful of fresh parsley chopped
- 3 sprigs mint
- small cucumber finely chopped
- 3 tbsp EVOO (extra virgin olive oil)
- 2-3 tbsp chili infused Balsamic cream
- two pinches of sea salt
- pepper to taste
- 2 tsp wild forest honey
So, so simple my friends, I love big chunks of peach so I left them nice and big. The rest of the ingredients less the corn are a medium chop. Combine all your main components together and stir until well combined. The combination of balsamic, honey and sea salt are best left to marinate the chutney overnight in a covered container, or, if you’re anything like me, you can scarf it right away! See? didn’t even need instructions.
So with the incredible generosity of my next door neighbour and her bounty of fresh tomatoes and jalapenos, I grew everything else but the peaches of course. I’m still in awe about the way this recipe turned out. What’s even more shocking to myself and my wife is the fact that I actually grew fruits and veggies. So here’s the skinny on this delicious Summer Peach and Corn Chutney. You can chop your ingredients as fine or as rough as you feel comfortable, I have kids and like to keep the chunks on the smaller side. Add all the ingredients into a mixing bowl and stir until well coated and has the desired flavour you are looking for, The Oil, Sea Salt, Honey and Balsamic Cream come from Kyma Foods and have yet to see the shelf of a store in North America but you can find them here and only here.
What’s your favourite chutney for the later days of the summer?
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