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Chutney is a side pickle dish, sometimes sweet, sometimes sour. This one is very easy to make and the results are satisfying to everyone at the table. It will refresh your mouth if you happen to eat something that is a bit spicy.
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What You Need:
(To Make: 1 quart)
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1½ cups sugar
¼ cup distilled white vinegar
1 teaspoon ground cumin
1 teaspoon red pepper flakes
½ teaspoon black peppercorns
½ teaspoon dried thyme, whole
1 teaspoon fennel seeds
1 teaspoon coriander seeds
½ teaspoon kosher salt
½ teaspoon black mustard seeds
4 cups fresh peaches, peeled and sliced, or unsweetened canned peaches, sliced and drained, or frozen peach slices, defrosted and drained
2 tablespoons lemon juice
1 cup roughly chopped walnuts
1 cup dark raisins
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Translate this recipe:
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| How To Cook: |
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1. Combine all the ingredients, except the peaches, lemon juice, walnuts, and raisins, in a 3-quart saucepan.
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2. Boil gently, uncovered, until the syrup is thick and sticks to the bottom of the spoon, about 13 minutes.
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3. Place the drained peaches in a bowl and add lemon juice.
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4. Fold the peaches with the lemon juice and walnuts and raisins into the syrup; simmer for 30 seconds.
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5. Spoon into sterilized jars and refrigerate.
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6. Let the chutney ripen in the refrigerator for a day before serving.
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NOTE:
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You can use fresh, canned or frozen peaches. Fresh ones are best, however.
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