Prep 10 mins
Cook 30 mins
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 :)
- 1814.36 g firm ripe peaches (blanched, peeled, and cut into 1/2-inch cube)
- 236.59 ml thinly sliced onion
- 44.37 ml vinegar
- 59.14 ml brown sugar
- 9.85 ml salt
- 1 garlic clove, minced
- 44.37 ml oil (ghee, coconut, or sesame, prepfered)
- 14.79 ml coriander seed
- 9.85 ml fennel (whole)
- 5-6 dried red chilies
- 7.39 ml black mustard seeds
- 2.46 ml ground cumin
- 4.92 ml cinnamon, ground
- Heat the oil over medium fire, and add whole spices.
- cook a few minutes, until the mustard seeds start to pop.
- add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much).
- add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic.
- lower heat and cook until sticky.
- watch and stir, you don't want it to burn, just reduce and get more tight.
- you could can to extend the deliciousness, or store in fridge for several days.
I am a chutney addict and this one caught my eye for it's simplicity,short preparation and cooking time....instead of cumin, i used freshly grated ginger, and the result is excellent!