Name: Peach and Double-Mustard Chutney
Total time: 35 min
Cuisine: American
Ingredients: 10 ounces frozen peaches , cut into ½-inch pieces (about 2½ cups); ¼ cup sugar; ¼ cup cider vinegar; 1 shallot , minced; 1 tablespoon Dijon mustard; 1 tablespoon whole-grain mustard; 1 teaspoon kosher salt

Why This Recipe Works

Using frozen fruit makes the prep especially easy and means the chutney can be made year-round. For flavors that would pop, we combined frozen peaches with two types of mustard—Dijon and whole-grain mustard—along with sugar, vinegar, shallot, and a bit of salt. Cooking the mixture until a spatula dragged across the pot bottom left a trail that gradually filled ensured that once the chutney cooled, it would be thickened to the right degree.

Before You Begin

There’s no need to thaw the peaches before using. We like the combination of Dijon, which provides heat, and whole-grain mustard, which adds texture, but you can use just one type, if desired. We developed this recipe with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon.

Instructions

Combine all ingredients in medium saucepan. Cover and bring to boil over high heat. Adjust heat to rapid simmer and cook, uncovered, until thickened and spatula drawn across bottom of saucepan leaves trail that slowly fills in, 8 to 10 minutes (mixture will thicken as it cools; do not overreduce). Let cool for 15 minutes and serve. (Chutney can be refrigerated for up to 3 days.)