History and Inspiration
This delightful California Peach and Olive Chutney is a flavorful fusion of Californian produce that brings together the sweet essence of peaches and the briny richness of ripe olives. Featured at #anc13, the school lunch convention, it has earned its place as a beloved dish in school cafeterias and beyond. This chutney is a creative way to incorporate the goodness of fruits and vegetables into your meals, making it not only delicious but nutritious.
California Peach and Olive Chutney
Prep Time: 15 minutes
Cooking Time: 75 minutes
Servings: 10 (1 cup each)
Ingredients
- 1-1/4 cups (295 ml) sliced California Ripe Olives, drained well
- 3-3/4 cups (890 ml) California Peaches, in juice or light syrup, not drained, sliced into big chunks
- 2-1/2 cups (590 ml) fresh onion, diced
- 1-1/4 cups (295 ml) fresh bell peppers, sliced
- 1/4 cup (60g) brown sugar
- 1 Serrano pepper, seeded and minced, or 1 tsp. (5g) cayenne pepper
- 2 tsp. (4g) curry powder
- 1/2 tsp (3g) salt
- 10.6 oz (300 ml) vegetable stock, low sodium
- 10 oz (280g) dry brown rice
Directions
- Prep and Preheat: Begin by preheating your oven to 400 degrees F (200 degrees C).
- Chutney Base: In a mixing bowl, combine the sliced California Ripe Olives, the juicy California Peaches, diced fresh onions, and fresh bell peppers. Add the brown sugar, Serrano pepper or cayenne pepper for a kick of spice, curry powder for a fragrant twist, and a pinch of salt to enhance the flavors. Mix these first eight ingredients together thoroughly in a shallow baking pan (2-3 inches deep).
- Caramelization: Place the pan in the preheated oven, and let the chutney caramelize. If you’re using a convection oven, this will take around 15 minutes uncovered. If using a conventional oven, give it about 20 minutes.
- Incorporate Stock and Rice: Once the initial caramelization is complete, it’s time to take the chutney to the next level. Pour the low-sodium vegetable stock over the caramelized mixture, and add the dry brown rice. Break up the chutney to ensure everything is mixed well.
- Final Bake: Cover the baking pan and return it to the oven. Bake for approximately 45 minutes at 400 degrees F. This allows the flavors to meld and the rice to cook. In the final 10 minutes, uncover the pan to let the chutney develop a nice golden finish.
- Serve and Enjoy: Your California Peach and Olive Chutney is now ready to be enjoyed. This recipe yields 10 generous 1-cup servings.
Expert Tips
- You can tailor the level of spiciness by adjusting the amount of Serrano pepper or cayenne pepper. For a milder version, use less; for more heat, increase the quantity.
- To make this chutney a complete meal, consider adding some protein such as grilled chicken or tofu on the side.
Storage and Leftovers
Store any leftover chutney in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop. It’s also a great topping for grilled meats or sandwiches.
FAQs for the Recipe
Q1: Can I use canned peaches instead of fresh ones? A1: Yes, you can substitute canned peaches, but make sure they are in juice or light syrup and not drained, just like fresh peaches.
Q2: Can I use white rice instead of brown rice? A2: While brown rice adds a nutty flavor and extra nutrients, you can use white rice if preferred. Just keep in mind that the cooking time may be slightly shorter.
Alternate Names for the Recipe
- Californian Peach and Olive Chutney
- School Lunch Convention Chutney Delight