It's late summer here in Colorado and you can feel the beautiful glory of summer transitioning into the cooler days of autumn.
The great qi of life is contracting, moving inward.
As is associated with late summer, it is a time for harvesting our work and growth from the summer months. An entire year of growth, light, and warmth has passed and now it is time to collect what we is due: a harvest.
What better way to celebrate this golden time of the year than with a bounty of organic Colorado peaches.
Oh so good. These are perhaps the quintessential representation of late summer. And in Chinese medicine, as we know, late-summer is associated with the element of Earth.
Earth is associated with the color yellow or perhaps the golden glow at the end of our day. This is a time of transitions. The peaches, glowing brightly are begging to be eaten, cooked, frozen, or even preserved.
So below, I offer you a recipe that helps bring balance to this time of year:
With a combination of sweet, pungent, sour, and spicy, this well-rounded condiment can be used with just about any food, while not remaining too damp or cloying, supporting your precious Spleen qi.
Late Summer Peach Chutney:
- 15+ peaches, skinned and diced 3/4 inch
- 4 T. minced ginger
- 2 jalapeños, 1 serrano seeded and minced
- 6 cloves of garlic, minced
- 1 Red onion
- 2 C. raisins
- 2 C. apple cider vinegar
- 2 C. dark brown sugar
- dash of cinnamon, cayenne, and cardamom. Curry powder optional.
- Skin peaches by placing in boiling water for 30 seconds, then removing to ice-water bath.
- Combine all ingredients in large bowl and let sit in fridge overnight
- Bring all ingredients up to a boil on medium high. Prevent sticking or burning.
- Simmer on low until the chutney thickens (1.5-2 hours)
- Transfer to jars, wipe rims, place lids, boil in canning pot for 10 minutes, covered.
- Voila! Enjoy the fruits of your labor for the rest of the year!