Peach chutney with curry powder

Peaches – used to be a flagship of the Ontario summer fruit. They seem to have lost their position – to our great regret local, ripe, juicy and fragrant heavy round wonders are almost unattainable. Even if stores offer ‘Ontario peaches’, they are always far from ripe readiness,  more often that not bruised by a long travel or transport and storage adventures.

I, how i miss the peaches of yesteryear..

So – if we can not enjoy the ready made sweetness, we process them into some other, hopefully as exciting format. Here is one of the choices:IMG_0003

  • 1200 g peeled and chopped (sliced?) peaches
  • 200ml cider vinegar
  • 80g brown sugar
  • 80g granulated sugar
  • 1 red onion, diced
  • 1 red chilli, finely diced
  • 80g raisins
  • 3 cloves garlic, crushed
  • 1.5 tbsp freshly grated ginger
  • 3 tsp curry powder
  • tsp sea salt

The above produced 1.25 l of the flavourful, spicy concoction.

  1. Place the vinegar and sugars in a saucepan and bring to the boil.
  2. Reduce the heat to a simmer, and add the onion, chilli, raisins, garlic, ginger, curry powder and salt, then cook for 10 minutes.
  3. Add the peaches and simmer, uncovered, for another 15-20 minutes.
  4. Load into sterilized jars while it is still hot or allow to cool before immediate consumption.

I would serve it with the meats, mild cheese (open top sandwich?), raw veggies or with cream cheese and crackers (baked pita chips?)..

 

This entry was posted in Sauce served cold / Sosy zimne. Bookmark the permalink.

Leave a Reply

Your email address will not be published.