Raspberry Sunflower Chutney


Raspberry Sunflower Chutney

Author Chef Miche Bacher, owner of Niche Confections


  • 2 cups fresh peaches
  • 1/2 cup sunflower petals
  • 1/2 cup red onion, finely chopped
  • 3 tbsp honey
  • 1 jalapeno pepper, seeded and chopped
  • 2 tbsp Dijon mustard
  • 1/2 cup white wine vinegar
  • salt and pepper, to taste


  • Toss everything except the vinegar in a big pot and cook them over medium heat for about 5 minutes while the berries burst and leak their juices in the pot. Remember to stir every once in a while and add salt and pepper if you need.
  • When the berries have completely broken down, about 6 to 8 minutes, add the vinegar and let the mix simmer for about 10 to 15 minutes while the chutney thickens.