Two Paleo Condiments

July in Ontario, Canada, is the start of tomato and peach season and by the end of the month, all of the grocery stores are inundated with these local fruits. With that, I decided to share 2 recipes for delicious condiments that will accompany just about any summer grilled meats.

Both are quite easy to make and store well in the refrigerator for several weeks.

The peach chutney is a variation on a mango chutney recipe I used to make at the Bamboo Dining Lounge, where I cheffed for 8 years. The other comes from the same location, but was given to me by one of my Vietnamese prep people, Ngoc. It is simple yet insanely delicious.

1. Spicy Paleo Peach Chutney

Ingredients:

  • 8 In-Season Peaches (peeled and diced)
  • 1 Medium Onion (diced)
  • 1/4 Cup Cider Vinegar (unpasteurized)
  • 3 cloves Garlic (minced)
  • 1 Thumb Ginger (minced)
  • 2 Tbsp Coconut Oil (or Ghee)
  • 2 Tbsp Fish Sauce (sugar free)
  • 2 Tbsp Fresh Thyme
  • 1 Tbsp Chili sauce (sugar and gluten free)
  • S & P (to taste)

Method:

  1. In a pot, heat up the oil and then saute the onions and garlic until soft.
  2. Add in the peaches and ginger. Cook until a ‘sauce’ begins to form.
  3. Add in the vinegar, thyme, chili sauce, fish sauce and S & P.
  4. Simmer for 15-20 minutes or until the peaches just start to break down.
  5. Remove from heat and once cooled, bottle and store in fridge.

Note: No “sugar’ is needed for this recipe, it all comes from those fabulous peaches 🙂

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2. Asian Paleo Fire Roasted Tomato Relish

Ingredients:

  • 5 Tomatoes
  • 3 Bunches Green Onions
  • 1 Bulb of Garlic
  • 1/4 Cup Coconut Aminos (or wheat free Tamari)
  • 2 Tbsp Fish Sauce (sugar free)
  • 1 Tbsp Coconut Syrup
  • Black Pepper

Method:

  1. On a hot BBQ, place the tin foil wrapped garlic bulb until fully cooked (about 20-30 minutes)
  2. Roast the tomatoes until the skin is charred and the flesh is soft.
  3. Grill the green onions until the whites are softened and the greens are a bit charred.
  4. Once they have been cooked, remove and let cool slightly.
  5. Chop up the tomatoes and green onions (charred bits and all) and place in a bowl.
  6. Squeeze out the roasted garlic into the bowl.
  7. Add the rest of the ingredients to the bowl and mix well.
  8. Store in a bottle in the fridge until needed.

One thought on “Two Paleo Condiments

  • October 30, 2012 at 8:34 am
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    I’ve never had tomato and peach together! NOw I’m intrigued to see how this combination tastes 🙂

    Reply

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