Baked Chicken with Spicy Peach Cranberry Chutney over Basmati Rice

“Peachy keen, jelly bean” is my funny little way of saying, “Life is pretty good”.

And no matter how hot it gets this time of year I’m going to curb the complaints. Yes indeed— September is almost here. The air begins to chill, the gardens of the Garden State lose their lush green hue— just as quickly as some lose their minds. 

But let’s not wreck on fall. Summer is still here! No crimson foliage in sight. Gutters are clear. Open toe shoes still reign. Now doesn’t that sound peachy?

So join me in a late summer feast! Simply grab a few sweet peaches, some dried cranberries— a little wink to fall, and let’s whip up a quick, spicy and oh-so chunky chutney. It pairs beautifully with grilled or oven-baked, chicken or pork.

Now for all chutney gurus out there, this recipe is inspired by the more popular European and American variations. Think Major Grey’s supposed 19th century creation with a few twists.

Keep it peachy keen, jelly beans and happy eating!


Preparing for chutney nirvana…


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For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...

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