Sous Vide Peach Chutney
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 ...
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Anova
Pro-level cooking techniques made simple.
Ingredients for 3
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
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Step 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.
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Step 3
Add onion, lime juice, ginger, curry powder, and red pepper flakes, if desired. Season to taste with salt and pepper. Stir to combine.
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Step 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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer bag to an ice bath to cool.
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Step 1
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.