Fresh Balsamic Peach Chutney

Prep time: 15min
Total time: 30min
Makes 1 ΒΌ cup (300 mL)
2 tsp
olive oil
10 mL
1/2 cup
finely diced red pepper
125 mL
1/3 cup
finely diced red onion
75 mL
3
ripe peaches, peeled, pitted, diced
1 tbsp
sugar
15 mL
1/4 cup
Balsamic Vinegar of Modena
60 mL
1 tbsp
fresh thyme leaves
30 mL
1/8 tsp
each salt and pepper
0.5 mL
2 tbsp/30 ml
calories
35
fat
1 g
saturated fat
0.1 g
carbs
6 g
protein
0.4 g
fibre
1 g
sodium
30 mg

Directions

  1. Heat oil in a skillet over medium-high heat. Add the red pepper and onion and cook until softened. Add the peaches and continue cooking until softened. Stir in sugar and cook until the sugar is melts, 2 to 3 min. Mix in the vinegar and bring to a simmer. Continue cooking until sauce thickens and peaches become tender, 10 to 12 min.

  2. Remove from heat. Season with thyme, salt and pepper. Serve warm or cool. Refrigerate any leftovers for up to 1 week.