July 13, 2017
This recipe works with fresh apricots as well (or half peaches, half apricots) - use firm but sweet peaches at the prime of summer.
Makes 3 cups
4 cups (490 grams) cored and chopped peaches
3 tablespoons olive oil
1 teaspoon black mustard seeds
1/2 cup minced red onion
1/2 teaspoon ground turmeric
2 tablespoons jaggery
2 tablespoons ginger purée
4 tablespoons white vinegar
1 teaspoon chile powder
1 teaspoon sea salt
1/2 cup water, if chutney gets too dry
Heat the oil in a dutch oven or a skillet and pop the mustard seeds. Immediately add minced onions. Cook until translucent, then add half of the peaches.
Add the turmeric, jaggery, ginger purée, vinegar, chile powder, and salt.
Cover the chutney and simmer on low heat for 8 to 10 minutes or until the peaches are soft and mushy. This may take longer if the peaches are very hard. Add water if the mixture appears to be getting dry.
Once the peaches are cooked through, add the other half of the peaches and cook for another 2 minutes. Turn the heat off. Refrigerate the peach chutney.
Serve on the side with black pepper roasted chicken
To make bruschetta, spread cream or goat cheese on toast, top with peach chutney, and bake in the oven for 3 to 4 minutes. Sprinkle with herbs and nuts.
December 02, 2022