chutney is more of a condiment. think savory, spicy fruit salsa. you could eat it with bread and cheese, top chicken with it, finish a nice veg. stir-fry with it...

here's a pretty good one that i think you have most of growing: Servings: Makes about 8 cups

Ingredients:

Peach Chutney

* 1 large shallot , cut in half
* 1/2-inch piece fresh ginger , peeled
* 1 clove garlic , peeled
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon lemon zest
* 1/4 cup fresh lemon juice
* 1/4 teaspoon red pepper flakes (or to taste)
* 1 teaspoon red wine vinegar
* 1 tablespoon light brown sugar
* 2 large peaches , peeled and cut into 1/2-inch chunks
* 1/4 cup finely chopped green scallions
* 2 tablespoons chopped cilantro
* 1/2 teaspoon salt

Directions:

In a small food processor, combine shallot, ginger and garlic. Pulse until finely chopped.

Heat olive oil in a large sauté pan over medium heat. Sauté shallot mixture until tender and fragrant, about 5 minutes. Add remaining ingredients and bring to a boil. Cover and reduce heat to low. Continue cooking 20 minutes. Adjust seasoning with salt, if needed. Let cool to room temperature. Serve with flatbread and goat cheese or with roasted or grilled meats.

(Chutney can be made 1 to 2 days in advance and refrigerated. Bring back to room temperature before serving.)

Recommended technique: To peel a peach easily, quickly plunge it into boiling water for 5 seconds, remove it, submerge it in ice water, then peel.

Actually . . . I've never eaten grilled peaches . . . I have, however, heard a number of different recipes involving grilled peaches which I keep meaning to try, so I'll second a vote for grilling them as a good cooking method if you want a variety of recipes from which to choose! Most of the recipes tend to involve sugar and be intended as a dessert, but there are quite a few for side dishes involving pairings with various vegetables and/or cheeses.

I like peach cobbler, personally, and of course I make sauce out of them (but I'll sauce just about any juicy, in-season fruit, as fruit sauce makes a good mix-in for yogurt, base for sweet and sour dressings, and occasionally I've used fruit sauce in various roasted, grilled, or curried meat recipes - plus it's just good to eat on its own ). My favorite way to use peaches, however, is simply to cut them from the stone, slice 'em, and eat 'em (once or twice a year I'll put a little powdered sugar and thick cream on top for an extra treat).

By the way, I must say that I agree with you as far as yellow and white-fleshed peaches go: a ripe yellow peach is nectar of the gods; a ripe white peach is edible . . . if that's the only peach you have . . .

Kevin --- One of these days I may try chutney, but I'm pretty basic about my condiments --- ketchup, with a little mayonnaise in egg salad and tuna salad. It looks like a good recipe, though --- and I'm glad to see the quick peach peeling option. I was wondering if something like that would work, as I carefully peeled each peach with a knife to make a sample batch of fruit leather.

Ikwig --- I'm intrigued by the non-dessert versions. Do you remember any recipe names? I agree that just eating peaches is the way to go, but even my fruitaholic self can't imagine eating every peach on that tree before they go bad. Or, rather, I could when I thought they were yellow...