Peach Chutney
Iain Bagwell
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.
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