1/1 Photo of Spicy Peach Chutney
When the peaches were in season in Texas, we always drove up to Fredricksburg in the Hill Country, to buy lugs and lugs of tree-ripe peaches. My Grandma was in charge of the canning, with Mom & I enlisted as kitchen scut peelers and jar sterilizers. I really believe her spiced peaches are what started my love of all things *spicy*. Here is a great chutney recipe that I got from one of our South Indian chefs--but I substituted peaches...pears are yummby too. This is incredible with any meat curry, roasted or bbq meat, or heck...over vanilla ice cream :)
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- 4 lbs firm ripe peaches (blanched, peeled, and cut into 1/2-inch cube)
- 1 cup thinly sliced onion
- 3 tablespoons vinegar
- 1/4 cup brown sugar
- 2 teaspoons salt
- 1 garlic clove, minced
- 3 tablespoons oil (ghee, coconut, or sesame, prepfered)
- 1 tablespoon coriander seed
- 2 teaspoons fennel (whole)
- 5 -6 dried red chilies
- 1 1/2 teaspoons black mustard seeds
- 1/2 teaspoon ground cumin
- 1 teaspoon cinnamon, ground
- 1Heat the oil over medium fire, and add whole spices.
- 2cook a few minutes, until the mustard seeds start to pop.
- 3add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much).
- 4add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic.
- 5lower heat and cook until sticky.
- 6watch and stir, you don't want it to burn, just reduce and get more tight.
- 7you could can to extend the deliciousness, or store in fridge for several days.
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Nutritional Facts for Spicy Peach Chutney
Serving Size: 1 (2060 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 545.7
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 1880.1 mg
- Total Carbohydrate 95.8 g
- Dietary Fiber 13.1 g
- Sugars 79.4 g
- Protein 8.6 g