KCB 7.3: Peach Chutney
Peach Chutney
This is actually more of a pickle or relish than a chutney. It can be kept in sterilized jars for up to 3 months and is delicious served as a condiment with a main meal. It makes a great gift when presented in attractive jars.
• PREPARATION & COOKING TIME: 50 minutes
• YIELD: About 5 cups (1.25 litres)
• YIELD: About 5 cups (1.25 litres)
• 2 tablespoons (40 ml) corn oil or light vegetable oil
• 1 tablespoon (20 ml) yellow mustard seeds
• 2 small fresh red chilies, finely chopped
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 medium red peppers, chopped into 1 1/4 cm (1/2-inch) cubes
• 2 medium green pepper, chopped into 1 1/4 cm (1/2-inch) cubes
• 2 kg (4 1/2 pounds) peaches, peeled and cut into 1 1/4 cm (1/2-inch) cubes
• 1 1/2 cups (375 ml) fresh lemon juice
• 2 cups (500 ml) lightly packed brown sugar
• 1 tablespoon (20 ml) yellow mustard seeds
• 2 small fresh red chilies, finely chopped
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 medium red peppers, chopped into 1 1/4 cm (1/2-inch) cubes
• 2 medium green pepper, chopped into 1 1/4 cm (1/2-inch) cubes
• 2 kg (4 1/2 pounds) peaches, peeled and cut into 1 1/4 cm (1/2-inch) cubes
• 1 1/2 cups (375 ml) fresh lemon juice
• 2 cups (500 ml) lightly packed brown sugar
1. Heat the oil in a heavy 4-litre/quart saucepan over moderate heat. Saute the mustard seeds in the hot oil until they crackle, then add the chilies and asafoetida and stir until the chilies darken.
2. Add the peppers and cook one minute. Add the peaches, lemon juice, and brown sugar, stirring constantly without boiling until the sugar is dissolved. Bring to a boil, reduce the heat, and simmer uncovered, without stirring, for 45 minutes or until the relish is thick. (Towards the end it might require minimal stirring to avoid sticking). Pour into hot, sterilized jars and seal when cold.
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