Peach Chutney
Iain Bagwell
Total Time 1 hr 30 mins
AuthorAmisha Gurbani

Unlike grocery store chutney, which can be quite sweet and one-dimensional, this sauce cooks up tangy, fruity, spicy, and bold. Serve it with samosas, spoon it onto bruschetta or a cheese plate, or smear it in a turkey sandwich.

How to Make It

1

Warm a large saucepan over medium-high heat, then add oil. When it’s hot, after about 1 minute, add mustard seeds and let them pop, 20 to 30 seconds. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add red chiles and cook 20 seconds.

2

Stir in vinegar, brown sugar, garam masala, ginger, garlic, and cardamom. Bring mixture to a boil over high heat. Mix in peaches and return to a boil; then reduce heat and simmer rapidly, stirring often, until chutney looks jammy and is reduced to about 2 3/4 cups, 50 to 60 minutes.

MAKE AHEAD: Chilled airtight, up to 1 month; serve at room temperature.

Ingredients

 2 tbsp vegetable oil
 1 tbsp brown mustard seeds
 ½ cup finely diced onion
 2 small dried hot red chiles
 1 cup apple cider vinegar
 1 cup packed light brown sugar
 1 tsp garam masala
 2 tsp grated fresh ginger
 2 garlic cloves, grated
 Seeds from 3 to 4 crushed cardamom pods
 2 lbs firm-ripe yellow peaches, coarsely chopped

Directions

1

Warm a large saucepan over medium-high heat, then add oil. When it’s hot, after about 1 minute, add mustard seeds and let them pop, 20 to 30 seconds. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add red chiles and cook 20 seconds.

2

Stir in vinegar, brown sugar, garam masala, ginger, garlic, and cardamom. Bring mixture to a boil over high heat. Mix in peaches and return to a boil; then reduce heat and simmer rapidly, stirring often, until chutney looks jammy and is reduced to about 2 3/4 cups, 50 to 60 minutes.

MAKE AHEAD: Chilled airtight, up to 1 month; serve at room temperature.

Peach Chutney

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