Saturday, July 24, 2021

Peach-Ginger Chutney from Molly MacRae @MysteryMacRae #recipe


The word Chutney brings back such great – and delicious – memories of childhood Sunday dinners. Chutney appeared only every so often on the table, usually with an every-so-often leg of lamb. One small dish of Major Grey’s Mango Chutney (it came in a jar wrapped in paper - so exciting and mysterious) shared among eight, one giant step toward nirvana with pizzazz. I say “yum” a lot, but YUM.

Here’s an easy recipe for a peach-ginger chutney we made recently and served over curried millet cakes. The chutney and the cakes were fabulous. I’ll share the millet cake recipe next time (8/14), and next time I make the chutney I’ll substitute mango for the peach!


Peach-Ginger Chutney

Adapted from The Complete Plant-Based Cookbook, by America’s Test Kitchen


1 shallot, minced

1 tablespoon vegetable oil

Fresh ginger, grated (I used a piece that was approximately a 1-inch cube)

⅛ teaspoon table salt

⅛ teaspoon red pepper flakes (more or less to taste)

1 ½ cups ripe fresh or thawed frozen peaches, cut into ½-inch pieces

2 tablespoons packed brown sugar (I used dark)

2 tablespoons cider vinegar

Ignore the curry powder in the picture. It snuck in for a photo op, but it went into the millet cakes. 



Microwave shallot, oil, ginger, salt, and pepper flakes in medium bowl, stirring occasionally, until shallot has softened, about 1 minute.

Stir in peaches, sugar, and vinegar and microwave until peaches have softened and mixture has thickened, 6-8 minutes, stirring several times. 

Cool to room temperature and serve.

This keeps in the refrigerator for 3 days. For maximum YUM, bring it up to room temperature before serving.

Peach-ginger chutney is a wonderful condiment for vegetarian burgers of various sorts. It should also compliment chicken and fish very nicely.


The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.






  1. Wow. Microwave. That really makes it easy.
    Has anyone mentioned that your picture at the top of the page looks like your head is on a knitted platter-detactched from your body?

  2. Ha ha ha, yes! I mentioned it when I first saw the picture cropped like that. There are very few recent pictures of me (that one is six years old), but now I have one from June of this year that might work. I look a bit worried in it, but it might be better than the head-on-a-platter look. Thanks for stopping by, Libby! Oh, and microwaving the chutney - so easy!

    1. Libby, I found a recent smiling picture! It'll show up at the top of the page sometime soon. Thanks for the nudge.

    2. My pleasure. I kept having John the Baptist images with a head on a platter.

  3. Yum, chutney! This gives me something else to do with peaches and so easy. Thanks, Molly!

    1. You're welcome, Lynn. Hope you like the chutney as much as I do.

  4. Looks delish! What an easy recipe too. Thanks, Molly! Hugs. MJ

  5. I think the chutney might go well with roast or grilled chicken. I am going to give it a LR try. It sounds yummy. Thank you. LRJ

    1. It would be terrific with either! Thanks for stopping by, LRJ.