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Stone Fruit Chutney

Stone Fruit Chutney

Anya Soltero
Note the sweet aroma of roasting stone fruit emanating from the oven. This chutney is the perfect companion to fresh or aged chèvre.


  • 5 large firm, ripe organic peaches and/or nectarines (approx. 12 oz), pitted and sliced in large chunks
  • tablespoons canola oil
  • 5 tablespoons sugar
  • 3 tablespoons white balsamic vinegar
  • 4-6 cardamom pods lightly smashed with flat side of chef’s knife
  • 2 star anise whole pieces


  • Preheat oven to 350°F.
  • Combine fruit with canola oil in medium bowl, then spill out onto a cookie sheet; oven-roast for approximately 45 minutes. Keep an eye on fruit and remove from oven once slightly caramelized.
  • Once cool, cut fruit in smaller dice-size and return to bowl. Add sugar, vinegar, cardamom, and anise; toss gently. Let stand 1 hour at room temperature to macerate, tossing occasionally.
  • Remove cardamom and anise prior to serving; refrigerate.
  • Serve chilled or at room temperature.


Can be made one day ahead; cover and chill.

Anya Soltero

Anya Soltero is a San Francisco–based food writer, photographer, and producer of the blog Cooking with Caleb. Anya has participated in countless courses on cheesemaking and appreciation, including a French cheese program in Paris, France.

Goat Cheeses of France

Goat Cheeses of France is the official US campaign for spreading the word on the over 3,000 goat cheese producers and about 60 dairy companies responsible for the exceptional quality, shapes, textures, and tastes of the Original Chèvre.