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.
Ingredients:
- 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
How to:
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.
Enjoy!
a global affair 