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Summeripe Plum-Plumcot-Nectarine Chutney

  • Author: Peggy Thurlow for Summeripe
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 1 1x

Description

Spread Summeripe Plum-Pluot-Nectarine Chutney on grilled pork or chicken or use it to update your favorite arugula salad for the perfect stone fruit culinary creation!


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Ingredients

  • 1 Summeripe Nectarine
  • 1 Summeripe Plum
  • 1 Summeripe Plumcot
  • 2 Tablespoons shallots, minced
  • 4 Tablespoons agave nectar
  • 2 Fresh sage leaves, minced
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons sherry cooking wine
  • 1/2 Teaspoon Amchoor powder
  • 1/2 Teaspoon kosher salt

Instructions

  1. Peel the skin from the nectarine, plum and plumcot.
  2. Cut the fruit in small chunks and discard the skin and pits.
  3. Combine the fruit chunks with the remaining ingredients in a saucepan.
  4. Bring to a boil then reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy, about 20 minutes.
  5. Remove from the heat. Spoon the chutney into a jar.
  6. Refrigerate


Nutrition

  • Serving Size: 8
  • Calories: 31
  • Sugar: 5
  • Sodium: 172
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 0
  • Cholesterol: 0

Summeripe Grilled Chicken

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Summeripe Grilled Chicken

  • Author: Peggy Thurlow
  • Prep Time: 270
  • Cook Time: 15
  • Total Time: 285

Description

A savory yet sweet Summeripe Peach paste is used to make the perfect accent to juicy grilled chicken breasts or chicken skewers. Fire up the grill and try this tasty recipe!


Scale

Ingredients

Ingredients

Chicken

  • 4 chicken breast, boneless, skinless
  • Slice breast into thin halves, creating 8 thin breast halves
  • *For chicken skewers, cut chicken breast into even 1/2 inch strips

Summeripe Peach Paste

  • 4 green onions cut into two inch pieces
  • 1 jalapeño pepper, coarsely chopped
  • 5 garlic cloves
  • 2 tablespoons or about two inches of fresh ginger, coarsely chopped
  • One handful of fresh cilantro leaves
  • 2 tablespoons blue agave syrup or honey
  • 4 tablespoons fresh lime juice
  • 1 tablespoon amchoor powder (option to substitute with allspice)
  • 1 teaspoon fresh thyme, leaves only
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 2 Summeripe peaches, peeled, pitted and quartered

Instructions

Directions

  1.  

For the Summeripe Peach Paste

  1. Put the first eleven ingredients into a food processor
  2. Process until finely chopped scraping ingredients from the side of the processor if needed
  3. Add Summeripe Peaches and process until the Summeripe Peaches are the size of small peas

For the Chicken

  1. Place chicken into a large storage bag and add 3/4 of the Summeripe Peach Paste. Reserve the remaining paste for basting
  2. Marinate the chicken in the Summeripe Peach Paste for 4 to 8 hours
  3. Preheat grill to medium-high
  4. Grill the chicken until meat is firm with good grill marks, 3-6 minutes per side, depending on the thickness of the chicken breast
  5. *If making skewers, thread the chicken strips onto the skewers, loosely for even cooking
  6. Baste the remaining paste onto the chicken breasts the last 1-2 minutes of cooking

Notes

  • Great Tip: Add thinly sliced Grilled Summeripe Chicken and sliced Summeripe Peaches to make any salad into a healthy & protein packed summer time meal.

Nutrition

  • Serving Size: 8
  • Calories: 280
  • Sugar: 4
  • Sodium: 412
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 8
  • Protein: 46
  • Cholesterol: 126