I saw three farm fresh peaches call my name. I turned around and there was a hot round chili and a piece of ginger that did not want to be left behind. So I rounded them up with a few spices and out emerged this chutney with a perfect amalgamation of flavors – sweet, tart, spicy. I had this immediately as a side dish with rotis and vegetables, but tomorrow, this will be the spread on toast that will form the base for a slightly runny egg.
3 large peaches, skin and pit removed and cut into medium sized pieces
1 jalapeño, round chili or green chili, finely chopped
½ inch piece of ginger finely chopped
1 tbsp cooking oil
1 tsp mustard seeds
1 dried red chili
1 tsp urad dal or peanuts
1 sprig curry leaves
1 tsp salt
1/2 tsp turmeric powder
1.Heat the oil.
2. Add the mustard seeds, red chili, urad dal or peanuts. When the mustard seeds stop crackling, add the curry leaves, ginger and green chilies. Sauté for a minute.
3. Now add the chopped peaches, salt and turmeric powder. Cook for five to six minutes uncovered, smashing the peaches with a wooden spoon so they are blended with the spices.
I bought a batch of apricots from the farmers market and while they were yummy, they had a level of “new to the season” tartness to them. Contemplating a variety of baking projects to use up the apricots, I hit upon an idea; could they take the place of tomatoes in a favorite, spicy chutney?
My excitement kicked up a couple of notches when I saw the farm fresh red onions waiting to be invited to this party.
Quickly, I assembled the ingredients.
A few quick steps and out emerged a chutney which was fiery, tangy and super yummy!
4 farm fresh apricots, seeded and cut into small chunks
2 farm fresh red onions, leaves removed and finely chopped
3 green chilies, finely chopped
1 clove garlic, finely chopped
1 1/2 inch piece ginger, finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 dried red chilly
1 heaped teaspoon hot curry powder
2 tbsps oil (I used avocado oil)
Salt to taste
1 heaped tsp cilantro leaves for garnishing
1. Heat the oil in a flat-bottomed pan or wok and when hot, add the cumin seeds, mustard seeds and dried red chilly. When the mustard seeds stop crackling, add the onions, green chilies, ginger, and garlic and fry till the onions turn brown.
2. Add the chopped apricots, toss with the onion mixture and cook covered till the apricots are close to done. They should be easy to smash with a spatula.
3. Add the salt and curry powder, mix well, turn off the stove and garnish with fresh cilantro.
4. The chutney is ready in 15 minutes and goes beautifully with steamed rice, flatbread, as a spicy condiment with eggs and more!
PS: Everyone’s spice tolerance varies, so please feel free to adjust the chilies and curry powder to suit your palate.