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. Enjoy making this recipe for sous vide peach chutney with your Anova precision cooker.
About 15 minutes
About 3 cups chutney
- ½ cup sugar
- ¼ cup white wine vinegar
- 1 clove garlic, minced
- ½ cup water
- 2 teaspoons fresh grated ginger
- Juice of 1 lime
- 2 teaspoons curry powder
- ¼ cup finely chopped white onion
- Salt and pepper to taste
- Dash red pepper flakes if desired
- 4 large peaches, peeled, pitted and sliced into wedges
- ¼ cup chopped fresh basil (plus some whole leaves for garnish)
- Place Anova Precision Cooker into container with water and preheat to 167ºF/75ºC.
- Place sugar, white wine vinegar, garlic and water into saucepan. Bring to boil and remove from heat, stirring to dissolve sugar.
- Add ginger, lime juice, curry powder, salt and pepper and red pepper flakes (if using). Stir to combine.
- Place sliced peaches into zip-close bag and pour contents of saucepan over all. Seal, using water displacement method to create vacuum. Place into heated water and cook 40 minutes.
- Remove bag of peaches from cooker and cool in ice bath (bowl filled with water and ice). When cool, refrigerate until ready to serve.
- To serve, let come to room temperature and stir in fresh basil. Garnish with basil leaves.