• Quick Peacharine Chutney

    by Dorothy Reinhold on July 14, 2013

    Print This Post Print This Post Quick Peacharine Chutney on Shockingly Delicious

    Peacharines are back, and they’re better than ever!

    Remember last year when I introduced you to Peacharines, the half-peach, half-nectarine that is the best of both fruits?

    I suggested you eat them out of hand, or with a simple Caramel Fruit Dip if you needed to gussy them up.

    This year, when Melissa’s Produce sent me a Peacharine shipment of delicious, slurpy fruit from the Kingsburg Orchards, I made a Quick Peacharine Chutney and used it with my grilled chicken.

    Quick Peacharine Chutney on Shockingly DeliciousI raided the spice cabinet to make a sweet-and-savory, slightly spicy sauce that is reminiscent of chutney. It will be ready before the chicken is off the grill.

    Recipe: Quick Peacharine Chutney

    Summary: Savory, spicy notes in a not-too-sweet, complex peach sauce perfect to use on grilled chicken or pork.


    • 6 Peacharines, peeled and sliced
    • 2 tablespoons coconut sugar *see note below
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon onion powder
    • 1/8 teaspoon ground ginger
    • 1 teaspoon cornstarch mixed in 2 teaspoons water


    1. Using a potato masher, mash the Peacharines. Add them to a small saucepan, along with the coconut sugar, allspice, cloves, cinnamon, garlic, onion and ginger. Bring to a boil and simmer for 2-3 minutes, stirring frequently.
    2. Stir in the cornstarch and bring mixture to a boil, stirring constantly. Cook for another 30 seconds. It will thicken slightly.
    3. Remove from heat, scrape into a bowl and serve with your grilled meat. It may be served warm, room temperature or cold, as you wish.
    4. Store leftovers (if any!) in the refrigerator.
    5. Serves 4.


    Dorothy Reinhold / Shockingly Delicious.
    Melissa’s Produce sent the fruit for recipe development.

    What is coconut sugar?

    Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and Southeast Asian regions where the coconut palm is abundant. It usually comes in crystals or granules, has a taste like brown sugar, and consists of sucrose (containing glucose and fructose). It has gained recent popularity because it is classified as a low-glycemic food, and is considered to be somewhat healthier than white sugar because of its higher mineral content. (Source: Wikipedia)

    Sunday Supper badgeSunday Supper

    See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

    Preparation time: 10 minutes
    Cooking time: 5 minutes
    Diet type: Vegetarian, Vegan
    Number of servings (yield): 4
    Culinary tradition: USA (Nouveau)
    My rating 5 stars:  ★★★★★ 

    This week our #SundaySupper crew is Preserving the Harvest. Look at the variety of things we have cooked up for you! Try my simple Peacharine Chutney, or find something else from the menu below that floats your boat:

    Cool Condiments
    Chow Chow Relish from Magnolia Days 
    Homemade Hot Dog Relish from Juanita’s Cocina

    Fabulous Fruits
    Apricot Ginger Jam from Happy Baking Days
    Banana Jam from Killer Bunnies, Inc
    Blueberry Cheesecake Ice Cream from Gotta Get Baked
    Blueberry Lemon Basil Jam from Daily Dish Recipes
    Candied Watermelon Rind fromWhat Smells So Good?
    Fig and Strawberry Jam from Jane’s Adventures in Dinner
    Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
    Mulberry Jam from Curious Cuisiniere
    Quick Peacharine Chutney from Shockingly Delicious
    Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi
    Strawberry Butter from The Urban Mrs

    Other Outstanding Recipes
    Fireweed Jelly fromThe Foodie Army Wife 
    Flavoured Butters from Small Wallet, Big Appetite 
    Gravlax fromThat Skinny Chick Can Bake

    Vivacious Vegetables
    Corn Cob Jelly from Blueberries and Blessings
    Deep South Dilly Beans from Eat, Move, Shine 
    Fermented (Sour) Pickles from Growing Up Gabel 
    Fire Roasted Salsa fromPeanut Butter and Peppers 
    Hot and Spicy Giardiniera from The Messy Baker 
    Hot Italian Giardiniera from Healthy. Delicious.
    Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie
    Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
    Refrigerator Dill Pickles from Country Girl in the Village
    Spicy Sweet Tomato Chutney fromFood Lust People Love
    Traditional Escabeche (Pickle) fromBasic N Delicious


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