This chutney, courtesy of The Smoke Shop‘s chef-owner, Andy Husbands, doesn’t just say summer; it screams it. It’s a bit chunkier than traditional BBQ sauce but Husbands basically wrote the book (many books, in fact) on ‘que and he’s now got six different locations churning out his award-winning fare (so he knows a thing or two). Just be sure your peaches, or any farm-fresh ripe stone fruit you want to substitute, are juicy and in season.
Yields: 2 Cups
2 tbsp canola oil
1 large onion, diced
2 tablespoons peeled and chopped garlic
2 large, ripe peaches cut into small chunks
1/4 cup cider vinegar
1/2 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1/4 cup packed brown sugar
1 1/2 teaspoons cumin seeds, toasted and ground
1/4 teaspoon red pepper flakes
Up to 1 1/2 cups orange juice, as needed
In heavy-bottomed sauté pan, heat the oil on medium-high. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Turn heat to low and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 15 minutes.
Add the peaches, vinegar, mustard, Worcestershire, brown sugar, cumin, red pepper flakes, and cook on medium-low heat for 30 minutes, stirring occasionally. Add orange juice only as needed, 1/4 cup at a time, to keep the mixture from scorching or becoming too thick (less orange juice will be needed if peaches are nice and juicy). Cool and refrigerate until ready for use. Will keep in an airtight container, refrigerated, for 4 to 6 days.