Recipe by ashkani
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 :)
Top Review by Italyoracl
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!
- 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
Directions See How It's Made
- 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.