Ingredients
-
4
-
1
-
3
-
1/4
-
2
-
1
-
3
-
1
-
2
-
5 - 6
-
-
-
-
-
Directions
Spicy Peach Chutney,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 :),I am a chutney addict and this one caught my eye for it’s simplicity,short preparation and cooking time….instead of cumin, used freshly grated ginger, and the result is excellent!
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Steps
|
1
Done
|
Heat the Oil Over Medium Fire, and Add Whole Spices. |
|
2
Done
|
Cook a Few Minutes, Until the Mustard Seeds Start to Pop. |
|
3
Done
|
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). |
|
4
Done
|
Add Peaches and Cook a Few Minutes, Then Add Sugar, Vinegar, Salt and Ground Spiceand Garlic. |
|
5
Done
|
Lower Heat and Cook Until Sticky. |
|
6
Done
|
Watch and Stir, You Don't Want It to Burn, Just Reduce and Get More Tight. |
|
7
Done
|
You Could Can to Extend the Deliciousness, or Store in Fridge For Several Days. |
