Sweet Roasted Tomato, Peach, & Fennel Chutney

Roasted tomatoes and fennel pair perfectly with fresh peaches and a dijon vinaigrette to make a sweet chutney perfect for serving over pork or fish.

After four years of blogging, I have to wonder if y’all know my dirty little secret. I seriously tend to overbuy groceries when I go to the market and often find myself wracked with guilt over it. Of course, I always have good intentions for each item that goes into my buggy (That’s a cart to all of y’all who aren’t familiar with the Western Maryland term.), however, in reality, I probably only ever make half of the things that I set out to. This often leads to me hanging my head in shame as I throw food into the trash can or down the disposal.

Well ya’ll, I’ve decided to say no more to my wasteful ways. I’m bound and determined to start off this fifth year of blogging being more cautious, both in my kitchen and while at the market shopping. So, when I discovered an entire carton of cherry tomatoes on my over-crowded counter, peaches ripening to the point of perfection on that same counter, and a bulb of fennel hanging out by its little ol’ lonesome in my produce bin, I decided that the time had come to make chutney.

Now, most people might think of chutney as being spicy. Not mine. Well, at least not this time because the jalapeño that I had near the bottom of my fridge had decided to wither away into almost nothing. Sigh. Trash can. Guilt. Hey, three out of four ingredients saved isn’t bad. I mean, really, I have to start somewhere and as far as I’m concerned, Sweet Roasted Tomato, Peach, & Fennel Chutney served over thick-cut grilled pork chops isn’t a bad place to begin.

Roasted tomatoes and fennel pair perfectly with fresh peaches and a dijon vinaigrette to make a sweet chutney perfect for serving over pork or fish.

Ingredients:

  • 1 (10.5-oz.) Container Cherry or Grape Tomatoes, Cut in Half
  • 1 Small Bulb Fennel, Chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 1/4 Teaspoon Ground Sea Salt
  • 2 Tablespoons Honey
  • 2 Tablespoons White Balsamic Vinegar
  • 1 Teaspoon Whole Grain Mustard
  • 1 Teaspoon Dijon Mustard
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • Fennel Fronds, Finely Chopped
  • 3 Peaches, Peeled & Chopped

Roasted tomatoes and fennel pair perfectly with fresh peaches and a dijon vinaigrette to make a sweet chutney perfect for serving over pork or fish.

Directions:

  1. Preheat oven to 375 degrees.
  2. Place the tomatoes and fennel on a large baking sheet. Drizzle with oil and sprinkle with 1/4-teaspoon pepper and salt. Use your hands to thoroughly combine all of the ingredients.
  3. Bake for 25 minutes.
  4. Allow the tomatoes and fennel to cool for at least 15 minutes.
  5. In a medium bowl, whisk together the honey, vinegar, whole grain and dijon mustard, 1/4-teaspoon pepper, and fennel fronds.
  6. Add the peaches and the cooled tomatoes and fennel to the vinaigrette; stir to combine.

Roasted tomatoes and fennel pair perfectly with fresh peaches and a dijon vinaigrette to make a sweet chutney perfect for serving over pork or fish.

Suggestions:

  • Use ripe peaches in this recipe, however, if ripe peaches aren’t available, you can always use thawed frozen peaches instead.
  • The fennel used in this recipe gives it a lovely flavor. However, if fennel is not a taste you like, feel free to replace it with chopped onion.
  • This chutney can be used at room temperature or cold.

Roasted tomatoes and fennel pair perfectly with fresh peaches and a dijon vinaigrette to make a sweet chutney perfect for serving over pork or fish.

Improvements:

  • Serve this chutney over pork chops or seafood. I topped thick-cut grilled pork chops with it and it was absolutely divine.
  • Add freshly grated ginger to the vinaigrette.
  • This Savannah Bee Company Tupelo Honey is my current obsession. It’s a heck of a lot more expensive than normal honey, however, the taste is simply to die for.

  • Replace the white balsamic vinegar in this recipe with Peach White Balsamic Vinegar.
  • Add diced jalapeño, chipotle, or chile peppers to this chutney for added heat.

Sweet Roasted Tomato, Peach, & Fennel Chutney

Sweet Roasted Tomato, Peach, & Fennel Chutney

Ingredients:

  • 1 (10.5-oz.) Container Cherry or Grape Tomatoes, Cut in Half
  • 1 Small Bulb Fennel, Chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 1/4 Teaspoon Ground Sea Salt
  • 2 Tablespoons Honey
  • 2 Tablespoons White Balsamic Vinegar
  • 1 Teaspoon Whole Grain Mustard
  • 1 Teaspoon Dijon Mustard
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • Fennel Fronds, Finely Chopped
  • 3 Peaches, Peeled & Chopped

Directions:

  1. Preheat oven to 375 degrees.
  2. Place the tomatoes and fennel on a large baking sheet. Drizzle with oil and sprinkle with 1/4-teaspoon pepper and salt. Use your hands to thoroughly combine all of the ingredients.
  3. Bake for 25 minutes.
  4. Allow the tomatoes and fennel to cool for at least 15 minutes.
  5. In a medium bowl, whisk together the honey, vinegar, whole grain and dijon mustard, 1/4-teaspoon pepper, and fennel fronds.
  6. Add the peaches and the cooled tomatoes and fennel to the vinaigrette; stir to combine.
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Roasted tomatoes and fennel pair perfectly with fresh peaches and a dijon vinaigrette to make a sweet chutney perfect for serving over pork or fish.

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  • Angie | Fiesta Friday

    I’m exactly the same way, always buying too much and wasting. So shameful! I’m hoping to do better, starting with this chutney that will take care of the bag of peaches I just bought.

    • It’s so annoying that all ripen at exactly the same time!!! Damn them!!!

  • I love that this chutney recipe does not have jalapeño, as I do not like the heat. This looks delicious and I am always wondering what to do with fennel. I usually get it from my CSA farm at least 2 or 3 times during the season.

    • Fennel is so often overlooked! I love it fresh in salads for extra crunch and in soups and stews it lends a nice earthy flavor. I’m with you…I’ve gotten used to some heat but I don’t want it all of the time!!!

  • thenotsocreativecook

    I am salivating now!! This looks so delicious! 😀 Thanks for sharing at Fiesta Friday party!

  • Zeba Durrani

    This was perfect timing for me to see this chutney as I was staring at my extra harvest of tomatoes 🙂 I have fennel and peaches too and excited about making this. Thanks for sharing!

    • What luck! I think you’ll really like it! So simple, yet it adds so much flavor!