I figured if you picked two of those condiments, they’d totally work together. Bacon and onions, chutney and onions, onions and chutney, peaches and bacon. And all 3 options were so different from one another that I figured it covered the spectrum of personal burger topping preference.
This was also my first time making chutney. FYI – it’s pretty effing easy and super versatile. You could throw this on fish for a light dinner, on top of a lamb burger like I did, or even on some grilled chicken. Versatile as all the fucks.
Fresh Peach and Cardamom Chutney
adapted from epicurious
makes 1-24oz jar of chutney in about 30 minutes
1/2 cup cider vinegar
1/4 cup loosely packed brown sugar
1/4 cup white sugar
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1 tablespoon finely chopped garlic
2″x2″ knob of ginger, cut into matchsticks
6-8 cardamom pods, cracked
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed and chopped into bite size pieces
Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the onion, jalapeño, garlic, ginger, cardamom and salt and simmer 15 minutes. Add the chopped peaches and simmer an additional 10-15 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
Remove from the heat and allow to cool for 15 minutes in the pot. Once cooled, pick out the cardamom pods (or leave them in and let people try to eat them, chef’s choice). Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.