Photo: Lollyknit

This rainy weather has me pining for summer. Atticus and I have been talking a lot lately (mostly at bedtime, with the lights off, snuggled under blankets, his warm breath against my cheek) about all the fun adventures we’ll have. Learning to swim (him, not me). Camping. Fishing. Digging in grandma’s garden.

But summer feels far away. So when I was cleaning out my freezer (thanks, once again, to Stacie’s waste not post) and found some frozen peaches—I had an idea. With a little fresh ginger, I could create a very summery Ginger Peach Chutney. It goes great on everything from pork chops to turkey wraps and from plain whole milk yogurt to Mother’s Day (hope you all had a good one!) Breakfast-in-Bed Pancakes.

What’s the scoop on ginger?

Ginger is zesty and pungent and comes from the rootstock (or rhizome) of the ginger plant. It can be purchased dried and ground, candied, even pickled. But when cooking, opt for fresh—you can buy it all year round in the produce section of any grocery store. Fresh tastes best.

What’s more, most experts agree that ginger (at least in small amounts) can be safely introduced to kids as early as 6-months-old. See how I’ve used it in Ginger Maple Roasted Chickpeas (scroll down for the variation) and in Warm Ginger Milk and Warm Ginger Lemonade in my post on hot ginger drinks for kids.

Historically, ginger has gotten a lot of action in herbal medicine as a tummy soother. Today, we also know that it’s a great antioxidant and anti-inflammatory, too. Modern science has proven it effective at reducing nausea (caused by things like pregnancy or motion sickness). And it can not only warm you up on a cold day, but can also stave off colds and flus by boosting your immune system.

Want the nutritional specifics?

According to World’s Healthiest Foods, ginger, among other things:

• Offers gastrointestinal relief
• Provides safe and effective relief of nausea during pregnancy
• Is a potent anti-inflammatory
• Contains antioxidants
• Demonstrates immune boosting action

…it’s also a good source of:

• potassium
• manganese
• magnesium
• copper
• vitamin B6

This recipe is made with peaches. And I’ve make it before with pears and cranberries. And I’m thinking of trying it with rhubarb this spring. I’ll let you know if that one works out. In the meantime, here’s a tried and true combination.

Ginger Peach Chutney

(can be adapted for kids 8+ months)

10 oz frozen organic peaches, chopped

1/2 organic red onion, finely chopped (about 1 cup)

3 tsp fresh organic ginger, finely chopped

5 tbsp organic cider vinegar

1/2 cup organic light brown sugar

1/4 cup organic raisins (red flame, golden, any will do)

1/2 cup water

1. In a medium saucepan, combine all ingredients and bring to boil.

2. Reduce heat to low-to-medium, cover saucepan, and simmer for 10 minutes.

3. Uncover and simmer for another 20 minutes, stirring occasionally, until chutney is syrupy and soft. Cool before serving. 

Tips: This is high in sugar. So if you’re serving to a younger eater, combine everything except the sugar, cook until it is soft enough to puree/mash, and then puree/mash with a blender or fork. If serving this to the whole family, follow these directions for the youngest eaters, remove a small portion to puree, and leave the rest in the saucepan—to the saucepan, add the sugar, and cook until syrupy.