This blog post has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website or previously sponsored content, are not sanctioned by the Vidalia Onion Committee.
This Summer if you are looking for a fun recipe to make look no further because this Peach Chutney is super easy to make and is a great hit. I made this in 35mins and the kids loved it as a charcuterie board spread. Summer is the perfect time for not only Peaches but it is a great time to use Vidalia Onions. If you aren’t familiar Vidalia Onions represent about 40 percent of the sweet onion market in the country and are sold in every state. The Vidalia trademark is owned by the state of Georgia because of the Vidalia Onion Act of 1986. To be considered a Vidalia onion, the vegetables must be cultivated in the South Georgia soil from a distinctive Granex seed and packed and sold on or after the official pack date each year, resulting in only the highest-quality onions reaching Vidalia fans each season.
The funny thing is that Vidalia Onions were discovered by accident in the 1930’s farmers were trying to get some cash due to the Great Depression, and they invented this sweet onion! Now you can find them everywhere. Because Vidalia® onions are sweetly unique, farmers united to seek legal protection for their crop and its name. Federal Marketing Order No. 955 was established in 1989, to stipulate where the crop can be grown and help with research and promotion of Vidalia onions. The Vidalia Onion Committee administers FMO No. 955 and authorizes production research, marketing research and development and marketing promotion programs. This federal program along with Georgia state laws that protect the Vidalia trademark have provided a legal framework for the industry. So, you can try to grow a sweet onion elsewhere, but you cannot call it a “Vidalia,” unless it is from Georgia!
Considered a favorite sweet onion by chefs and home cooks, the Vidalia onion is known for its sweetness and versatility. From soups to salads to even desserts, Vidalia onions compliments any dish.
Which is why this Peach Chutney recipe would not be the same if I used regular onions, it’s perfect for jams as well!
Peach Chutney Recipe
- 1 TBSP olive oil
- 1 Vidalia onion, diced
- 1 clove garlic, minced
- 1 cup light brown sugar
- ½ cup apple cider vinegar
- 2 Pounds firm peaches, peeled, cored and medium diced or (you can use canned peaches)
- In a pan over medium heat, add olive oil. When the pan is hot, add Vidalia onion and stir gently until onion starts to become translucent.
- Add garlic to the pan. Stir for one minute, but don’t let garlic start to brown.
- Add brown sugar and apple cider vinegar. Mix all together.
- Once ingredients are in the pan are mixed and sugar begins to dissolve, add peaches. Stir well.
- Reduce heat to medium low. Cover your pan with a lid and continue to let simmer until peaches become soft but still hold their shape, about 35 minutes.
- Remove from heat and serve. Chutney can be enjoyed in a variety of ways, including on a charcuterie board or atop chicken and pork.
To store, ladle into canning jars. Chutney can be kept in the refrigerator for up to 3 weeks.