Step 1

Saute onions + peppers: Heat oil in a medium saucepan over medium heat. Add in the onion and serrano pepper. Cook, stirring occasionally, until softened about 2-3 minutes.

Step 2

Add peaches: Add in the peaches (SEE NOTES) and sauté, about 2 minutes.

Step 3

Add liquids + seasonings: Add in the bourbon (or extract), lime juice, vinegar and sugar. Season with salt. Bring to a boil and immediately reduce to a simmer.

Step 4

Simmer: Cook, stirring occasionally, until fruit is softened, about 10-12 minutes.

Step 5

Add slurry: In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch mixture to the pan. Stir to combine. Continue to gently simmer for 3-5 minutes or until the chutney is thickened to desired consistency.

Step 6

Add basil: Remove the pan from heat and stir in the basil. Taste and adjust for seasoning with salt and pepper. Cool: Allow to cool on the counter before serving, or transfer to a container, cover and chill until ready to serve.

Step 7

Serving options: Serve with burrata, arugula, prosciutto and toasted bread. Use as a spread for sandwiches. Or use as a topping for pork, chicken and fish!