Sous Vide Peach Chutney

This chutney is a bit sweet, a bit spicy and a bit of a pickle…so many tastes I love. You could just as easily use pears, apples or plums as the fruit. Whatever you use will take on the brilliant golden color of the curry powder. I use this as an accompaniment to meats or as an addition to a platter of cold meats, pates and cheeses. Makes about 3 cups chutney.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 00:40

Temperature : 167F / 75C

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup white wine vinegar
• 1 clove garlic, minced
• 1/4 cup finely chopped white onion
• Juice of 1 lime
• 2 teaspoons grated fresh ginger
• 2 teaspoons curry powder
• Pinch red pepper flakes (optional)
• Salt and freshly ground black pepper
• 4 large peaches, peeled, pitted and sliced into 1/4-inch-thick wedges
• 1/4 cup chopped fresh basil, plus several whole leaves for garnish

Directions

1. Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
2. Combine sugar, water, white wine vinegar, and garlic in a medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Remove from the heat.
3. Add onion, lime juice, ginger, curry powder, and red pepper flakes, if desired. Season to taste with salt and pepper. Stir to combine.
4. Place sliced peaches in a large zipper lock bag. Pour vinegar mixture over peaches. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 40 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer bag to an ice bath to cool.
2. When cool, transfer contents of the bag to a serving or storage vessel. Stir in fresh basil. Serve at room temperature, garnished with whole basil leaves.