April 5, 2012

Curried Peach Chutney: The Only Condiment

Hey, horseradish (also ketchup, hot mustard, and barbecue sauce): I think we should see other people.

Oh, sure, I'll still spend time with you. I'll probably even enjoy it.

But I'll be thinking of Curried Peach Chutney.

In fact, I'm thinking about it right now. Curried Peach Chutney on pepper goat cheese, on chicken burgers, on a spoon...

If you want to kick your existing (boring) old condiments to the curb, or just send them a message so they'll be nicer to you*, then I have an incredibly complicated and time-consuming recipe for you:

Take one jar of peaches in syrup. Open it, and pour it into a saucepan. Simmer over medium heat, breaking up occasionally with a potato masher, spoon, or whatever, until it has reduced to a more jam-like consistency. Pour in a good amount of curry powder. (In my case, "a good amount" is probably a heaping tablespoon - or two.) Mix it up and eat it hot, tepid, or cold on anything you can think of.

See if you can wrap your brain around THAT in time for Easter dinner.

* I don't act like this at all. Except with food. And alligators.

This time last year: First, She Bought Some Flour