This 30-minute easy to make, deliciously sweet, sour, and spicy peach chutney goes wonderfully well with all types of snacks. Plus, this awesomely delicious peach chutney can easily be customized to your taste!
Peach chutney is an ideal and delicious balance of sweet and sour fruity and warm spicy flavors. It is fuss-free, super simple to make, and is a gorgeous summer delight to couple indubitably with anything!
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Serves: 12-14
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INGREDIENTS FOR PEACH CHUTNEY:
1 medium-sized yellow onion, chopped
1 star anise
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 teaspoon red chili powder (you can also use cayenne pepper)
1 teaspoon salt, or to taste
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 bay leaves
2 cinnamon sticks ( 1 inch each)
2 tablespoons mild red chili, chopped & seeds removed
3 tablespoons vegetable oil
7-8 cloves
7-8 peppercorns
8 Peaches or 580 grams
Boiling hot water
HOW TO MAKE COARSE SPICE POWDER FOR PEACH CHUTNEY:
1. Place a large pan on a low heat and add the fennel seeds, cumin seeds, mustard seeds, coriander seeds, cloves, and fennel seeds.
2. Toast spices for a few minutes or until they are fragrant.
3. Once done, transfer toasted spices to a mortar and crush them coarsely with the help of a pestle. Keep it aside.
HOW TO MAKE PEACH CHUTNEY:
1. Add the peaches to a large bowl. Fill the bowl with the boiling water and set aside for 2 minutes.
2. Then transfer them to the ice water with a slotted spoon.
3. Once the peaches are cool enough to handle, pinch off and discard the skins.
4. Next, remove the pit and then chop them into small pieces.
5. Heat 3 tablespoons oil in a pan on medium heat.
6. Add, bay leaves, star anise, and cinnamon sticks to the pan.
7. Sauté for a few seconds and add chopped onions, chopped chilies, chopped ginger, and chopped garlic.
8. Stir well to combine and sauté for 2 minutes on medium heat.
9. Now add the chopped peaches into the pan and give them a good mix.
10. Add crushed spice powder, salt, brown sugar, apple cider vinegar, and mix well.
11. Cook for about 1 minute and add red chili powder to the pan. Mix well to combine.
12. Cover the pan, and cook for 8-10 minutes over medium-low heat or until peaches are soft and translucent.
13. Mash them with a potato masher, and simmer for additional 2 minutes until thick and jammy.
14. Do not cook chutney until it is very thick, this is because the chutney will thicken as it cools down.
15. Now, turn off the heat, and remove the pan from heat. Let it cool completely at room temperature before storing in a jar.
HOW TO STORE PEACH CHUTNEY:
1. To store, ladle the chutney into a sterilized jar. Tap the jar lightly on a flat surface to release any air bubbles. Seal the jar with the lid. Store the chutney jar in the refrigerator. It stays fresh up to 2 months in the refrigerator.
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21 авг 2024
