Peach chutney

Source: https://www.cookwithmanali.com/peach-chutney/

Ingredients

• 1.5 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon mustard seeds
• 3-4 large garlic cloves finely chopped
• 1.5 inch ginger 17 grams, finely chopped
• 1 small white onion 70 grams, chopped
• 3 large ripe peaches 675 grams, peeled and chopped
• 1.25 teaspoon garam masala
• 3/4 teaspoon red chili powder or to taste
• 3/4 teaspoon salt or to taste
• 1 tablespoon white vinegar
• 1/4 cup + 1 tablespoon granulated white sugar 62 grams, or adjust to taste

Procedure

1. Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and mustard seeds to it. Let the seeds sizzle, the mustard seeds should pop.
2. Then add the garlic, ginger, onion and cook for 3 to 4 minutes until onions are softened.
3. Meanwhile peel the peaches, remove the pit and then chop them into small pieces. Add the chopped peaches into the pan.
4. The peaches I used in this recipe were really ripe so the skin came out easily. In case your peaches aren't this ripe, blanch them in boiling water for few minutes until the skin can be removed easily.
5. Add in the garam masala, red chili powder, salt and white vinegar. Mix to combine and cook the spices with the peaches for a minute or two.
6. Then add the sugar and mix. Keep stirring as the sugar melts. Cook on low-medium heat for 5 to 7 minutes until the peaches are really soft. Mash some of the peaches with the back of a spoon/spatula as the chutney gets cooked.
7. Once the peaches are really soft and chutney has reached a desirable consistency, remove the pan from heat. The chutney will thicken as it cools down so do not make it very thick to begin with.
8. Since the peaches I used were very ripe, it only took around 5 to 7 minutes for them to get soft and mushy, the not so ripe ones may take more time.
9. Let it cool down to room temperature and then serve. Keep the peach chutney refrigerated. It should be good for couple of weeks