Stonefruit Chutney with Point Reyes Aged Gouda
Created by Preeti Mistry, Bay Area Chef & Cookbook Author
Makes 1 quart
I make different fruit chutneys all year-round, but my absolute favorite are the summertime stone fruit chutneys. This recipe has the right balance of sweet, spicy and a touch of acidity that pairs so well with the nutty rich flavor the Point Reyes Farmstead Aged Gouda. Eat with just the cheese or on a crispy crostini or cracker. For year-round options, you can make this chutney with apples, pears, persimmon and even rhubarb! Keep in mind, you will need to adjust the amount of sugar and vinegar to balance the sweetness and acidity of a particular fruit.
1 tablespoon neutral oil
1 teaspoon whole cumin seeds
1 teaspoon whole nigella seeds
1 tablespoon ginger, minced
4 cups diced stone fruit (such as peaches, nectarines, plums, etc), small dice
1 teaspoon turmeric powdered
1 teaspoon Indian red chile powder
½ cup granulated sugar
¼ cup white wine vinegar
1 tablespoon salt
Point Reyes Farmstead Aged Gouda
In a large sauté pan heat oil on high, add cumin and nigella seeds and sizzle for one minute. Add ginger and stir to keep from sticking too much. After ginger has begun to cook, and brown on the edges add fruit and stir vigorously to release any bits stuck to the bottom of the pan. Season fruit with turmeric, chile powder and sugar. Stir continuously as sugar will begin to dissolve. Deglaze pan with vinegar, season with salt and lower heat to simmer. Cook fruit to breakdown slightly and reduce excess liquid. This will take about 10 minutes but again depends on how soft or ripe the fruit you are using is. You may need to cook longer to soften or less so that fruit does not totally breakdown. Remove from heat and cool. Serve with Point Reyes Aged Gouda on its own or with a cracker or crostini.