GP recipe: Peach chutney

With the autumnal weather, the garnishes we are using at the restaurant are becoming more robust.

With a seared quail breast starter, we served this chutney, made with the last of the season’s peaches. Try it also with pear, or even tinned peaches.


Peach, shallot and ginger chutney

Four shallots, peeled and finely chopped

Two cloves of garlic, peeled and finely chopped

50ml white wine

40ml white wine vinegar

Three perfectly ripe peaches, peeled and chopped

Half a teaspoon ground ginger

A pinch of ground cinnamon

One dessertspoon caster sugar

Fine sea salt and freshly ground pepper to taste

1 In a medium saucepan combine the shallots, garlic, wine and vinegar and bring to the boil. Reduce the heat and simmer for five minutes, stirring now and then.

2 Now add all the other ingredients, except the salt and pepper, and cook gently for a further 10 minutes or so. Remove the pan from the heat and allow to cool to room temperature.

3 Once cooled, season chutney with salt and pepper to taste.

4 Transfer to a suitable container and refrigerate until needed. Season with salt and pepper, and serve as an accompaniment to meat or poultry of your choice.

Dr Chris Duckham is a GP in Tongue and Armadale, Sutherland, and runs Restaurant Cote du Nord, Farr Bay Inn

And for the wine...

For wines to complement quail breast with peach chutney, full-bodied whites and light, gamey reds are called for. Elegusto recommends from its cellars:

The Ellen Bussell White, Cullen Wines 2004 (£9.95)

Appealing sweet citrus and melon fruits add weight to a savoury, grassy palate.

Nuits-St-Georges ‘Les Chaliots’, Domaine Michel Gros 2001, Michel Gros (£23.95)

Ripe and sensual – a strawberry and cherry-like essence with a serious oaky structure. Can be enjoyed young but will also age well.

For more details or to purchase these wines, please visit:

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