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re: the above post title, The DP Chutney Collective isn't just inventing exciting new flavor profiles for your favorite condiments, we're also making up new words! Late Summer 2010 yielded a true bumper crop of sweet peaches and we swooped in and secured a few bushels for our ever-popular Curried Peach Chutney.
The possibilities for this versatile chutney are exhaustive, but we can't recommend enough stirring a tablespoon or two in to your favorite marinade or bbq sauce and basting on chicken, turkey or fish. And we love it as a unique glaze for baked ham.
Vegetarians love it as a sandwich enhancer or as a dip for potstickers, spring rolls and fried plantains or gourmet fries. Non-carnivores will also thrill to the simple recipe below, a light entree or side dish perfect for the lingering warmish weather.
CURRIED PEACH WHEAT BERRY SALAD
1 cup soft wheat berries
Water
Toasted sesame oil
Soy Sauce
3-4 scallions, chopped, white and green parts
1/2 red bell pepper, chopped finely
Salt to taste
2 T. Curried Peach Chutney
Cilantro, chopped (optional)
If you can, try to soak the wheat berries in warm water for a couple of hours. If you don't soak them, increase the cooking time until berries are chewy-tender.
After soaking, drain the wheat berries and place in a saucepan with 3-4 cups of water. Bring to a boil and cook, uncovered, over a medium-high flame for 70 minutes or until tender to the bite. they will remain pleasantly chewy so do not overcook further.
Drain wheat berries very well and mix with the remaining ingredients in a large mixing bowl. Season to your tastes with the salt, soy sauce and sesame oil.
Chill and serve cold or at room temperature, garnished (or not) with chopped cilantro.
