Peach Chutney Dressing

Not all salad dressings are made equal. Try something different such as this Peach Chutney Dressing. Add in some gorgeous spices and you’ll have a dressing to die for!

Stone fruit is in season and in my household, the fruit bowl is constantly filled with nectarines, peaches, apricots, plums, you name it!

I just can’t get enough of it and making salads with stone fruit is just fantastic. I love our savoury Grilled Apricot Salad with Prosciutto or you should definitely try our dessert fruit salad; Stone Fruit Salad with Tapioca Pearls.

We had a big grazing dinner party on the weekend and I wanted to make a chutney for the cheese board. With so many peaches at home I thought I’d just use those.

Needless to say it was just yum and with some leftover chutney, I added some olive and vinegar to turn it into a salad dressing for dinner the next night.

A chutney is filled with so many aromatic spices with fresh ginger, garlic and onion releasing all of its sweetness during the cooking process.

This therefore makes a great way to amp up an otherwise simple salad of even just 1 or 2 ingredients.

Peach Chutney Dressing Ingredients

Peaches: Look for some ripe peaches so that it’s easier to remove the skin. It is preferable that you get softer ones anyway so that it aids in making the chutney.

But if you’re not able to procure any, all good. Will just take a little longer in the cooking process.

Cumin seeds: Gives the chutney some earthy flavours that are both sweet and slightly bitter. Toast them a little to optimise it’s taste.

Fennel seeds and star anise: Both fennel seeds and star anise have liquorice type notes to give the chutney a lift.

Onion, garlic and ginger: The base of most chutneys to give it some serious pungent flavours mixed in with the unique taste and slight heat from the ginger.

Nutmeg, cinnamon and sugar: Needs sugar to give it the sweetness it needs while the nutmeg and cinnamon also provides sweetness but we also need it for the earthy flavours as well as the lovely fragrance.

Apple cider vinegar and olive oil: A vinegar is always required to make a chutney but in this recipe additional vinegar and olive oil is added after the chutney is made to dilute it and turn it into a dressing.

Pepper: A good crack of pepper to finish it off.

Peach Chutney Dressing Method

When you’re selecting the peaches for the chutney, choose the ripest ones you can find. It is easier to peel off the skin when it’s ripe.

If you’re not able to find any, no stress. In fact, when I was testing this recipe, I couldn’t find any. So, I boiled the peaches for about 8 minutes as they were quite firm. The skin practically slid off.

Cut the peaches into small cubes. Cut the onions to a similar size.

Toast the cumin and fennel seeds lightly on low heat on a fry pan until nice and fragrant. I love the smell that wafts through the kitchen! Set it aside for later.

After toasting the seeds, add oil to the pan. Fry the onion, garlic, and ginger until it softens.

Then add the peaches, apple cider vinegar, sugar, star anise, nutmeg, cinnamon and toasted cumin and fennel seeds. Cook it until it thickens, and the peaches are nice and soft.

The chutney is too thick in consistency to add to a salad. But at the same time, I am not after a vinaigrette. I just need to dilute the chutney.

I do this by adding olive oil and apple cider vinegar. Just a few swirls and you’ll get a lovely dressing.

The vinegar also reduces the sweetness of the chutney and makes it a bit tart. I chose apple cider to retain that fruity flavour as it also enhances the lovely spices in the chutney.

Best Salad for This Dressing

Vegan Cherry Tomato Salad with Peach Chutney Dressing

All the aromatic spices in this easy homemade peach chutney will transform this simple Vegan Cherry Tomato Salad into a centrepiece of colour and flavour!

More Salad Dressing Recipes

Recipe

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