Peach Chutney

Rachel Gurjar @rachelgurjar 1 Of 8

Celebrate the gorgeous warm weather with a picnic! This Roasted Pear Chutney over Greek Yogurt and Toasted Sourdough, paired with a perfectly chilled J. Lohr Arroyo Vista Chardonnay, is absolutely perfect for your gathering.

Recipe and photo courtesy of: Rachel Gurjar @rachelgurjar


  • 1 pound yellow peaches, cut into wedges
  • 1 teaspoon coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • A pinch of cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric powder
  • 1 cup Greek yogurt, to serve
  • Toasted sourdough, to serve


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

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