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Grilled Peach and Rum Chutney

One of the great things about summertime is taking advantage of Nature’s bounty. As the weeks and months march on towards fall there is an ever-changing cornucopia of sumptuous fare to enjoy. With baskets of fresh peaches- juicy, ripe, and priced to move- recipes featuring their natural sweetness are a must. Peaches are a great source of antioxidants, but fresh peaches have higher levels. If a few of the peaches are getting a little overripe, a quick grilling and incorporation into a recipe such as the chutney can help preserve their peachy pleasure for time to come. Looking for a meatless dish? Fantastic flavors await with grilled veg topped with this chutney.


  • ¼ cup dark rum
  • ¼ cup roughly chopped sweet onion
  • 1 garlic clove, minced
  • 1 tsp. fresh ginger, minced
  • 2 tsp. garam masala
  • 1 Tbs butter
  • 1 Tbs curry paste
  • Juice of 1 lime
  • Zest of ½ lime
  • 2 tsp. Sriracha sauce (if extra heat desired)
  • 1/3 cup cider vinegar
  • 4 grilled peaches; skin and pits removed, chopped
  • 1 Tbs honey
  • ½ cup cilantro, chopped


Melt the butter in a medium saucepan over medium heat. Add the onions and soften about 3-4 minutes. Add the garlic, ginger, and rum. Cook until the liquid is almost evaporated. Add the spice and stir another 1 minute. Add the lime juice, zest, and curry paste, and stir. Add all the remaining ingredients except the cilantro and allow to thicken; about 5 minutes. If you prefer a smoother curry, use an immersion blender or in batches in a food processor or blender puree the mixture. Fold in the chopped cilantro.

Grilled Peach and Rum Chutney

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