Sous Vide Peach Chutney

Sous Vide Peach Chutney

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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. Active time: About 15 minutes Cook time: 40 minutes Makes: About 3 cups chutney Temperature: 167ºF/75ºC Ingredients:
  • 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)
Directions:
  • 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.
Peach 2
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