SPICY PEACH CHUTNEY

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Spicy Peach Chutney image

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 :)

Provided by ashkani

Categories     Chutneys

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 13

4 lbs firm ripe peaches (blanched, peeled, and cut into 1/2-inch cube)
1 cup thinly sliced onion
3 tablespoons vinegar
1/4 cup brown sugar
2 teaspoons salt
1 garlic clove, minced
3 tablespoons oil (ghee, coconut, or sesame, prepfered)
1 tablespoon coriander seed
2 teaspoons fennel (whole)
5 -6 dried red chilies
1 1/2 teaspoons black mustard seeds
1/2 teaspoon ground cumin
1 teaspoon cinnamon, ground

Steps:

  • 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.

Nutrition Facts : Calories 545.7, Fat 19.2, SaturatedFat 2.4, Sodium 1880.2, Carbohydrate 95.8, Fiber 13.1, Sugar 79.4, Protein 8.7

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