The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version. Serve with curries or other Indian foods.
From the article “Perfectly Pungent Peaches” by Dave DeWitt.
Ingredients
- 1 tsp dried crushed habanero chiles
- 2 lbs peaches, peeled, pitted, and diced
- 2 cups white vinegar
- 1 1/4 cup light brown sugar
- 1/4 cup lemon juice
- 1 medium onion, minced
- 1/2 cup raisins
- 2 tsp mustard seeds
- 1 tsp grated fresh ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
Servings:
Instructions
- Combine all the ingredients in a saucepan, bring to a boil, reduce the heat and simmer for 45 minutes to an hour, or until the sauce is thick, stirring occasionally and skimming off any foam that forms. Cool, place in jars, and refrigerate. Variation: Puree the mixture for a smoother chutney.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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