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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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.
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).

  • 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.

  • 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.

  • 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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer bag to an ice bath to cool.

    • 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.

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167 F / 75 C Recipe Temp
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