Simple Gluten Free Kitchen

Spiced Peach Chutney (Best Ever)

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Last two months have been the months of peaches for me. I have had them in my salads, smoothies, cakes, crumbles and what not. But perhaps my most favorite use of the peaches was to make sweet and spicy chutney and enjoy it spooned over gluten free naan.
 

 

Surprisingly enough, the weather continues to be warm in Richmond and we can still enjoy the plethora of perfect summer peaches. And, If you are like me who have to have some kind of chutney in fridge then you are in for a treat. This chutney is sweet, savory, sour and got a wonderful heat from peppercorns as well as red pepper flakes. Not only is it tastes good on a toasted bread and as accompaniment to curries, it is great as a marinade for meat (trust me). The recipe is based on a mango chutney (that my mother used to make) and peaches are just a perfect substitute. Both these fruits have a great texture and taste for chutneys.

 

 

To start with, you need to remove skin from the peaches. If you don’t mind seeing some floating skin in the chutney then go ahead without peeling but if you decide to, then here’s what I did. I sliced it in half, pulled the halves apart and pried the pit out. Then peeled each half with a pairing knife. In fact, if the peaches are nice, firm and juicy you can peel just by pulling the skin off. You can also blanch the peaches if you want and here is a good tutorial for doing that.

Chutneys have some basic ingredients + spices that are pretty tweak-able. Add what you like and omit what you don’t. Do a taste test before the chutney is completely done to add more sugar or vinegar. Their amount depend on the sweetness of peaches.

 


SPICED PEACH CHUTNEY

Ingredients:

600 g (4-5), firm ripe peaches
1/4 -1/3 cup, chopped onion
1 tsp minced or grated ginger
1/2 tsp peppercorn
1/2 tsp red pepper flakes
1/2 tsp chaat masala
3/4 tsp crushed coriander seeds
1/4-1/2 tsp fennel seeds
pinch of dry ginger (optional)
2 tbsp raisins
1/3 cup (+-) sugar
1/4 cup white vinegar (less if you don’t like the sharp vinegary taste)
salt as per taste
2 tbsp canola oil

Method:

1. Cut peaches in half. Remove stones, peel and roughly chop them.

2. Heat oil in a steel pan. Add crushed coriander seeds and fennel seeds, let it sizzle.

3. Stir in onion. Saute until the onions are wilted and become translucent. Add ginger and cook for a minute or so until light caramel color.

4. Add peaches and salt, let them soften for 5-7 minutes on medium low heat, then add pepper corns, chaat masala, red pepper flakes, sugar and vinegar.

5. Simmer over medium low heat for about 20 -30 minutes or until the mixture has gotten thick but still chunks of fruit can be seen.

6. Add raisins just 5 minutes before the chutney is done. Taste it and adjust the seasoning to your liking. At the end add ginger powder.

6. Spoon into a glass or ceramic jar while still hot and allow to cool. Cover and keep refrigerated.

 

 

 

You might also like:

Grilled Okra
Meethe Chawal / Sweet Saffron Rice
Homemade Cultured Butter

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Comments

  3. Hi Balvinder, your peach chutney look so good. Thanks for sharing the recipe. It must be very delicious to go with naan bread. Guess it pair very well with pita or crepe too.

    Have a nice week ahead.

    Reply

    • It will keep in the fridge for a month or so. My mother kept mango chutney outside the fridge and it usually stayed all winter long till we make the other one. There is sufficient amount of sugar and vinegar to preserve them for longer than 1 month. I will give you update if the chutney goes bad before that.

      Reply

  6. I have to agree with you that blogger play sparks because some of my friends are unable to comment on my blog due to the word verification whereas others don’t have any issues. I am not sure what to do because my I.T skills are not that great, so I will leave it as it is.

    We get peaches over here but the price is quite heavy and its like previous gems for us. I would love to try your chutney and I think the nearest I can find will be mangoes. Perfect and chutney means we need our rice.

    Reply

  22. I think so I have to rethink my idea about chutneys, never thought about peach chutney in my life. I see u packed in some excellent ingredients. do u think I could use coconut vinegar instead if the white vinegar?

    Reply

    • Coconut vinegar..! Never heard of it. But from the sound of it, I think it will taste much better in salads. You know what, I will also check with my mangalorean friend, if they use this vinegar in combination with sugar.

      Reply

  23. What a great way to use your homegrown peaches ( these are from your backyard , right ?! 😀 ) It looks very appetizing and the color looks lovely as well 😀 Another recipe that I really need to try sometime !

    Reply

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