Looking for a delicious sweet chutney to serve with your pork or fish? Try combining roasted tomatoes and fennel with fresh peaches and a dijon vinaigrette. The flavors complement each other perfectly, creating a dish that’s both sweet and savory. Your guests will absolutely love it.
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.
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:
- Preheat oven to 375 degrees.
- 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.
- Bake for 25 minutes.
- Allow the tomatoes and fennel to cool for at least 15 minutes.
- In a medium bowl, whisk together the honey, vinegar, whole grain and Dijon mustard, 1/4 teaspoon pepper, and fennel fronds.
- Add the peaches and cooled tomatoes and fennel to the vinaigrette; stir to combine.
Suggestions:
- Use a serrated knife to cut the tomatoes needed for this recipe.
- 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.
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.
- Add diced jalapeño, chipotle, or chile peppers to this chutney for added heat.
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:
- Preheat oven to 375 degrees.
- 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.
- Bake for 25 minutes.
- Allow the tomatoes and fennel to cool for at least 15 minutes.
- In a medium bowl, whisk together the honey, vinegar, whole grain and Dijon mustard, 1/4 teaspoon pepper, and fennel fronds.
- Add the peaches and cooled tomatoes and fennel to the vinaigrette; stir to combine.
PIN THIS RECIPE
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MORE GREAT IN-SEASON TOMATO RECIPES
Fennel & Tomato Italian Vinaigrette Salad
