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Peach Chutney

Rachel Gurjar @rachelgurjar 1 Of 8

Celebrate the beautiful weather with a picnic! This Roasted Peach Chutney over Greek Yogurt and Toasted Sourdough, paired with a perfectly chilled J. Lohr Arroyo Vista Chardonnay, will be a highlight of your al fresco gathering.

Recipe and photo courtesy of Rachel Gurjar @rachelgurjar.


  • 1 lb. yellow peaches, cut into wedges
  • 1 tsp. coconut oil
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • pinch of cayenne pepper
  • 1/2 tsp. ground cumin
  • 1/4 tsp. turmeric powder
  • 1 cup Greek yogurt, to serve
  • toasted sourdough, to serve


  1. Preheat oven to 400ºF.
  2. Toss everything in a bowl and transfer to a sheet pan.
  3. Roast in the oven for 20 minutes, until peaches are cooked and slightly caramelized.
  4. Serve over Greek yogurt and sliced toasted sourdough bread.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.