Summery peach chutney is a lovely balance of sweet, spicy and refreshingly tart and is perfect on everything from grilled veggies to rice to sandwiches to toast – I know because I’ve been eating a lot of it! And I’m not complaining; the combination may not be for everyone, but for me it’s addictive!

Peach Chutney

  • 2 pounds peaches (about 8 medium)
  • 1 red onion, thinly sliced
  • 2 inches ginger, peeled and grated
  • 2 tablespoons jaggery, brown sugar or sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red chili powder plus a couple dried red chilis (or to taste)
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • generous pinch salt

Wash the peaches then score them on the bottom. Drop in a boiling pot of water for two minutes and drain. When they are cook enough to handle, peel, pit, and chop into medium large chunks.

Combine all ingredients in a sauce pan along with a cup of water. Cook, covered, on medium low heat for about an hour, gently stirring occasionally. After an hour, you can cook uncovered to thicken it up a bit to desired consistency.

Cool completely and serve! Stores well in the fridge for up to a month.