Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.
Ingredients
1 large ripe peach
2 tablespoons sugar
1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt, plus more
1/3 cup Dijon mustard
1/3 cup whole grain mustard
1 tablespoon finely chopped fresh chives
Freshly ground black pepper
Directions
Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop.
Bring peach, sugar, vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool.
Mix in Dijon and whole grain mustards and chives; season with salt and pepper.
