Sweet & Spicy Peach Chutney
- full of flavor with spices like cumin, fennel and garam masala
- combination of sweet and spicy
- can be served as a condiment with meats (even cheese)
Ingredients
3 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
6-8 large garlic cloves finely chopped
3 inch ginger 17 grams, finely chopped
2 small white onion 70 grams, chopped
6 large ripe peaches 675 grams, peeled and chopped
1/4-1/2C golden raisins
1 cinnamon stick (optional)
2.5 teaspoon garam masala
1.5 teaspoon red chili powder or to taste
1.5 teaspoon salt or to taste
2 tablespoon white vinegar
0.5 cup + 1 tablespoon granulated white sugar 62 grams, or adjust to taste
Method
1. Blanch the peaches in boiling water for 1-2 minutes then transfer them into an ice bath. The skins will slide right off. Do not over boil. Remove the pit.
2. Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and mustard seeds to it. Let the seeds sizzle, the mustard seeds should pop. Then add the garlic, ginger, onion and cook for 3 to 4 minutes until onions are softened. Heating the spices extract their natural flavors. Occasionally stir.
- full of flavor with spices like cumin, fennel and garam masala
- combination of sweet and spicy
- can be served as a condiment with meats (even cheese)
Ingredients
3 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
6-8 large garlic cloves finely chopped
3 inch ginger 17 grams, finely chopped
2 small white onion 70 grams, chopped
6 large ripe peaches 675 grams, peeled and chopped
1/4-1/2C golden raisins
1 cinnamon stick (optional)
2.5 teaspoon garam masala
1.5 teaspoon red chili powder or to taste
1.5 teaspoon salt or to taste
2 tablespoon white vinegar
0.5 cup + 1 tablespoon granulated white sugar 62 grams, or adjust to taste
Method
1. Blanch the peaches in boiling water for 1-2 minutes then transfer them into an ice bath. The skins will slide right off. Do not over boil. Remove the pit.
2. Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and mustard seeds to it. Let the seeds sizzle, the mustard seeds should pop. Then add the garlic, ginger, onion and cook for 3 to 4 minutes until onions are softened. Heating the spices extract their natural flavors. Occasionally stir.
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Add in the garam masala, red chili powder salt and white vinegar. Mix to combine and cook the spices with the peaches for a minute or two. Cut into small chunks then add the sugar and mix.
Keep stirring as the sugar melts. Cook on low-medium heat for 5 to 7 minutes until the peaches are soft. (not too soft). Mash some of the peaches with the back of a spoon/spatula as the chutney cooks.
Once the peaches are soft and chutney has reached a desirable consistency, remove the pan from heat. Do not make it very thick as it will thicken as it cools off. If the peaches are very ripe, it only may take only around 5 to 7 minutes for them to get soft and mushy, not as ripe ones may take longer.
Let it cool down to room temperature and then serve. In the refrigerator the chutney should be good for couple of weeks. Freeze it in glass containers (like Ball) and it will last many months. Pack as directed so bottles don’t crack if freezing.
Contributor: Robin Springer, Denver Mile High Rotary Club
Keep stirring as the sugar melts. Cook on low-medium heat for 5 to 7 minutes until the peaches are soft. (not too soft). Mash some of the peaches with the back of a spoon/spatula as the chutney cooks.
Once the peaches are soft and chutney has reached a desirable consistency, remove the pan from heat. Do not make it very thick as it will thicken as it cools off. If the peaches are very ripe, it only may take only around 5 to 7 minutes for them to get soft and mushy, not as ripe ones may take longer.
Let it cool down to room temperature and then serve. In the refrigerator the chutney should be good for couple of weeks. Freeze it in glass containers (like Ball) and it will last many months. Pack as directed so bottles don’t crack if freezing.
Contributor: Robin Springer, Denver Mile High Rotary Club
