Cook with Vidalia Onions This Spring!

This blog post has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website or previously sponsored content, are not sanctioned by the Vidalia Onion Committee.

Springtime cooking is my absolute favorite and I love that it’s the season for Vidalia onions! The sweet and tasty Vidalia onions are only grown in 20 Georgia counties and available for only a few months out of the year (from April to August) due to the combination of weather, water and soil needed for a perfect harvest! Their distinctive flavor adds a unique taste to every single dish I’ve made so far and definitely help make cooking for my loved ones a little sweeter!

The Vidalia Onion Committee is sponsoring the Kentucky Derby this year and making everything taste sweeter! There are a bunch of creative recipes curated by Churchill Downs’ Executive Head Chef so be sure to check them all out! To kick-off the season, I made the yummy Vidalia onion & peach chutney recipe, found on the Kentucky Derby’s Party Central page! The chutney tasted perfect with the sweet Vidalia onions used as the key ingredient. I paired the chutney with some appetizers in the form of pita bread, tomatoes, avocados, basil and mozzarella. Give the recipe a try and let me know what you think!

Vidalia Onion & Peach Chutney Recipe


  • 1 TBSP canola oil 
  • 1 Vidalia onion, diced 
  • 1 clove garlic, minced 
  • 1tsp grated ginger 
  • 1 cup light brown sugar
  • ½ cup apple cider vinegar 
  • 2 Pounds firm peaches, peeled, cored and medium diced 
  • ½ tsp chili flakes 
  • 1 pinch dry mustard

1.     In a small pan over medium heat, add canola oil. When the pan is hot, add Vidalia onion and stir gently until the onion starts to become translucent. 
2.     Add garlic and ginger to the pan. Stir one minute, but don’t let garlic start to brown. 
3.     Add brown sugar and apple cider vinegar. Mix all together. 
4.     Once ingredients in the pan are mixed and sugar begins to dissolve, add peaches, chili flakes and dry mustard. Stir well.
5.     Reduce heat to medium-low. Cover Dutch oven with lid and continue to let simmer until peaches become soft but still hold their shape, about 35-45 minutes. 
6.     Remove from heat and serve. Chutney can be enjoyed in a variety of ways, including on a charcuterie board or atop chicken and pork.
To store, ladle into canning jars. Chutney can be kept in the refrigerator for up to 3 weeks. 


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