Peach Ketchup
Can we have peach week please? There’s still time.
Did something go awry with peach season, or does it always linger this late? Looking at the ginormous bins of peaches alongside tomatoes, peppers and zucchini feels like every year at Easter, when I wonder aloud to anyone who might know whether it’s the Friday or Monday that’s the holiday? And who gets it off again? And what day do you hunt for eggs and eat the ham? And why can’t I remember how it goes from year to year? Maybe I’m overthinking things, but it’s never a bad idea to stock up on peaches when they might be the last of the season.
Awake with insomnia, skimming food blogs I haven’t visited in awhile, pondering what to do with all those peaches (it’s what I do) I came across Delicious Days (hello, old friend!) at about midnight last night, and on it this tangy peach ketchup, which is really like a pureed chutney. Sweet, vinegary and mildly spiced, I was up before the sun making it (more of what I do), which is why I didn’t manage to document its creation – it came to be before there was enough light to get a good look.
I’m not one to jar my own peach halves in simple syrup, but I do love a good chutneyketchup. And a reason to buy more peaches. And a reason to make samosas. (For dipping in said ketchup, that is.)
Peach Ketchup
AuthorJulieIn a medium saucepan, heat a drizzle of oil over medium-high heat and saute the onion for 3-4 minutes, until soft; add the garlic and ginger and cook for another minute. Add the tomato paste, curry powder and cinnamon and cook for another minute.
Add the vinegar and cook until it reduces by about half, then add the peaches, brown sugar and a pinch of salt. Cook over medium-low heat for about 15 minutes, until everything is very soft. Remove from heat and puree with a hand-held immersion blender right in the pot, or carefully transfer to a blender or food processor and pulse until smooth. Store in jars in the fridge or freezer.
Ingredients
Looks like a Mega success to me. I’m still putting up peaches over here. This week was oven dehydrated and canned in honey syrup. If they are still around next week, I’m was thinking of fruit roll ups, but now you have me making other plans.
You bring heaven, you do. I just put up 40lbs of peaches in my freezer, opting not to can this year, instead freeze. Some will make their way into these recipes… YES! Grazie grazie.Now I wish I’da gotten more like 140lbs of peaches.
When I actually get around to making this … it will no longer be peach season. Could you replace the peaches with canned peaches? If so, how much?
And by this … meant the pulled pork. Sorry!
Jennifer! I’d use frozen peaches over canned – you can buy them sliced in the freezer section, and they’re much more like peaches! I’d add a handful? Whatever adds up to a peach or two? 🙂
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Hi! I just came across you via crabapple inspiration surfing (landed on Babble). This pork and peach in the slow cooker almost leaves me mildly weeping. Such a great idea. I have 1/2 a pig and 20# of peaches in my freezer.
THANK YOU!
We visited orchards in the Winfield BC area last Sunday, and brought back peaches, pears, apples, and about 7 kinds of plums. It was the end of peach harvest and the very beginning of the apples.
We are enjoying peach pies, and I am making lots of jam – pear jam by family request. The fruit tastes so good fresh – way better than we can find in any grocery store.
any suggestions for freezing fruit with no sugar?
Hi Julie
Am considering buying a slow cooker. In my de cluttering / nothing unnecessary mode, I question if I want to add a large bulky thing like a slow cooker. Do you think it’s worth it? BTW
I got rid of all but six cook books (one of which is yours) and use your blog!
Rose
Where did you get the lovely Weck jar??? I’d love some of those.
Hi there! My name is Jessica, and I run a food blog called Floptimism where, every Saturday, I write a Weekend Wrap-Up post to share all of my favorite internet finds from the past week. I wanted to let you know that I absolutely loved this peach ketchup recipe as well as your post about the “squidgy” chocolate cake, so much so that I included them both in my blog’s Weekend Wrap-Up, and featured one of the photographs of the cake with credit and link back to your original post. I’ve included the link to the wrap-up in case you’re interested. Thanks for such wonderful recipes!
http://www.floptimism.com/2013/09/weekend-wrap-up-highlight-reel.html
Today’s the first of the sweater weather days here in Chicago, and this pork/peach dish is simmering away in the crockpot, and I am chock-full of excitement about tonight’s dinner. Thanks, as always, for your stellar ideas!
I went straight to the market and bought a pork shoulder. It lived up to all expectations. What I would really like to know is how you can pull off such success every Tuesday morning. When I read your descriptions of how you come up with recipies, it seems so spontaneous. I am envious of your skill to pull it all together and improvise.
I need to get on this canning and DIY jams and jellies!
Sharing this post on my friday links!
Made this on Sunday. My son is in love and so am I. Soooo melt in your mouth good!! And everyone who saw what I made asked for the recipe. This is fantastic!
My family used to have a pig roast every sumer–if they ever do again I am totally making this ketchup for it! Yum!!
Julie!! I’m hosting a southern bbq/hillbilly dinner party for my 26th birthday next weekend…and this is going to be my star dish!! One question…what is your BBQ of choice??
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