Peach chutney

THIS chutney is very versatile and easy to make. It can be made with peaches that have become over ripe or wrinkly. The spicy, tangy taste of this chutney makes it pair well with cheeses and meats. It’s delicious eaten with parathas or tortilla chips.

Ingredients:

2 tbsp sunflower/ rapeseed oil ½ tsp cumin seeds ½ tsp fennel seeds ½ tsp mustard seeds 2 dried red chillies a large pinch of asafoetida

4-5 cloves of garlic, finely chopped

2 inch knob of ginger, finely chopped

1 small onion, finely chopped 4 large ripe peaches 1 level tsp garam masala ½ tsp red chilli powder salt to taste 1 tbsp cider vinegar ¼ cup granulated sugar

Method:

Prepare the peaches by blanching them in hot water for 30 seconds and then removing the skin. If the peaches are very ripe the skin may just peel off without being blanched.

Cut the flesh of the peach away from the stone and dice them into small pieces. Leave aside.

In a heavy-based saucepan, heat the sunflower/ rapeseed oil until it begins to shimmer. Add the cumin seeds, fennel seeds, mustard seeds and red chillies.

Once the mustard seeds have popped, add a large pinch of asafoetida. The asafoetida will sizzle; once this stops, add the finely chopped garlic, ginger and onions. Cook on a low heat until the onions have become soft and translucent.

Then add the prepared peach flesh along with garam masala, chilli powder and salt to taste.

Stir and allow to cook for about two to three minutes before adding the cider vinegar and granulated sugar.

Stir and allow the sugar to dissolve and the peaches to soften, usually between five to eight minutes. Once you get the desired consistency of the chutney, take off the heat and allow to cool. Taste and adjust the seasoning before pouring into sterile jars. The chutney will last up to three weeks in the fridge if stored properly and not contaminated.