This spicy rosemary tomato peach chutney is sweet and tangy with a hint of spice. It’s perfect spread on bread or topped on meat.
This is going to sound completely whiny and spoiled brat-ish but I’m gonna say it anyway. I’m going to Europe in two weeks until Sept. 15 and I’m honestly kind of sad about it.
Of course I want to see and eat my way through the five countries we’re visiting but we’re leaving right in the peak of tomato season and after tending to my eight plants all summer, picking off nasty caterpillars, plucking suckers and watering those damn things, call me crazy but I kind of want to enjoy at least one tomato! Then there’s the fact that peaches will be totally done with when we get back as well and the thought of that could literally bring me to tears.
I love summer and missing the last two weeks of it even if it’s for Europe makes me want to kick and scream.
So while I’m still here and peaches and tomatoes are still in all their summer glory, I’m going to enjoy those babies as much as possible.
Like in a spicy rosemary tomato peach chutney.
This is a case of gluttony. Of buying all the tomatoes and all the peaches because the thought of not having them in a month is too much to bear and then you can’t eat them fast enough as they ripen past their prime on the counter.
Turns out though, those over-ripe beauties simmer down to some of the most amazingly delicious chutney I’ve ever tasted. This is one of those recipes that I’m about 500 times more excited about than probably anyone reading. The taste is just so perfect. So summery. So tangy and vinegary. So sweet. So just barrrrely spicy. I just want you all to go buy too many peaches and tomatoes and be forced to make it too and find out yourselves.
You’ll want to slather it on bread (over a smear of cream cheese is highly recommended) and top every grilled meat you can think with it.
Medium rare steaks being the preference over here.
Spicy rosemary tomato peach chutney
- 4 ripe tomatoes, chopped
- 2 ripe peaches, chopped
- 1/2 cup Nakano natural rice vinegar
- 1 clove garlic, minced
- 1/2 jalapeno, seeded and minced
- 2 sprigs rosemary, chopped (about 2 tablespoons)
- 1/4 cup golden raisins
- 1/3 cup turbinado (raw) sugar
- 1/2 teaspoon kosher salt
- Combine all ingredients in a dutch oven.
- Bring to a boil, stir and the reduce to a simmer.
- Simmer, stirring occasionally for about 2-2.5 hours until the mixture has thickened and most of the liquid has cooked off.
- Store in sealed jars for up to 2 weeks in the refrigerator.
Other Nakano recipes:
Cilantro mango wild rice salad
Sea salt and vinegar beet chips
Grilled scallop citrus ceviche
*This post is sponsored by Nakano as part of my ongoing brand ambassadorship with them. All opinions, content and photography are my own.