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!
- 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.