Peach Chutney

 

I have tried to make a chutney similar to the popular Sri Lankan Mango Chutney.

Leave a comment if you tried this. 

Ingredients:

2 - 2.25 lbs Peaches, semi-ripe

8 oz light brown sugar

1 cup vinegar

1.5 teaspoon mustard seeds

1.5" piece of Sri Lankan cinnamon

3-4 cloves

4-6 cloves garlic

10g ginger, peeled and sliced

1 - 4 Thai red chiles, sliced thin (1 - mild, 2 - medium, 4 - hot)

1 teaspoon salt

4 oz raisins, optional

1. Peel the peaches and chop - Bring a large saucepan full of water to boil.  Make shallow X cuts(skin deep) on the bottom of the peaches. Drop 2 -3 peaches in the boiling water and cover the saucepan so that the water returns to a boil quickly.  Remove the peaches after 60-90 seconds.  The peach skin near where you made the cuts should have begun to pull away.  Repeat with the rest of the peaches.  Peel and pit the peaches, and chop them up.

2. Put the mustard seeds, cinnamon and cloves in a spice grinder and grind until fine.

3. Blend 1/2 cup vinegar, ginger, garlic, chiles and the dry ground spices in a blender until smooth.

4. In a large saucepan/pot, combine the peaches, sugar, salt, blended spices and the rest of the vinegar and bring to boil.  Reduce to a brisk simmer. After about 30 - 40 minutes, taste and adjust the salt and/or sugar according to your taste.  Continue cook until a jam-like consistency.  This will take about a total of 45-60 minutes.  This will thicken as it cools.

5. Turn off the heat.  Add the raisins, if desired, and mix well to distribute evenly.  Cool slightly and spoon into clean glass jars and refrigerate.