Herban Feast Catering Recipe Reveal: Chef Maya’s Stone Fruit Rosemary Chutney

Herban Feast Catering Recipe Reveal: Chef Maya’s Stone Fruit Rosemary Chutney

If you attended this year’s Fall Open House or stopped by our table at Urban Unveiled, you may have tasted something notably scrumptious paired with your cheese plate. Slightly sweet, with large chunks of fruit and a gorgeous color, Chef Maya’s Peach Rosemary Chutney was an instant hit – so much so that we decided to share the recipe with our food-loving friends!

Custom-designed for a European couple desiring something beyond the standard wedding cake, the Herban Feast kitchen crafted a special ‘cheese cake’ made entirely from the couple’s favorite gourmet cheeses. Chef Maya was inspired to whip up this delicious Stone Fruit Rosemary Chutney as the perfect accompaniment to complement the creamy texture and pronounced flavors of the cheese.

“Cheese Cake”

Stone Fruit Rosemary Chutney

What you’ll need:

10 pears or stone fruit (peaches, plums, or what’s in season) cut away from core and roughly diced

Half cup granulated sugar

Tsp salt

¼ cup champagne vinegar (not as tangy – sharp, has little sweetness)

6 sprigs of rosemary

3 tbsp corn starch

6 tbsp water


Make a slurry with corn starch and cold water. Using a spoon, put all other ingredients into a pot and bring to a simmer on medium high heat. When the mixture comes to a simmer, turn up the temperature, put the slurry in and let it boil for two minutes (to cook off the starch). Next, pull out the rosemary sprigs (don’t worry if some needles have fallen off, leave them in) and adjust the thickness to your liking. If the chutney is too thick, add water, if it is too thin, add more cornstarch mixture (slurry). Finally, cool and refrigerate.

The chutney will last one week in the fridge, or you can freeze in small batches and use as needed.

Photo Courtesy: Katherine Martinelli

Chutney is a traditional Indian condiment made from fruit, sugar, and spices.  Try pairing your chutney with cheese, salmon or pork and vary your stone fruit according to season. Nectarines, pluots, apricots, plums, peaches and pears all make an excellent fruit chutney. Perfect for holiday season, you could even jar up your homemade chutney as a gift for friends and relatives!

Photo Courtesy: Susy Morris, Chiot’s Run

Try out the recipe and share your photos and experiences with us on Facebook!

For more information about Herban Feast’s premier Seattle catering and Bellevue catering services please contact us.