30 Min

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Peach Chutney

This recipe works with fresh apricots as well (or half peaches, half apricots) - use firm but sweet peaches at the prime of summer.

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Cook Time

30 Minutes

Serves

8

Directions

Step 1

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.

Step 2

Add the turmeric, jaggery, ginger purée, vinegar, chile powder, and salt.

Step 3

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.

Step 4

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.

Notes & Variations

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.

Ingredients

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

Step 1

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.

Step 2

Add the turmeric, jaggery, ginger purée, vinegar, chile powder, and salt.

Step 3

Step 4

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.

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

Notes & Variations

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.

Tags:

30 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

30 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

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