Saturday, August 7, 2010

Spicy Peach Chutney Recipe


One of my favorite things to cook is Indian food. We recently had a large family reunion with over 60 people. Each night a family hosted a dinner with a different theme. Our night was Indian night. Along with the contributions of a few of my cousins, we made Indian Chicken Curry, Lentil Spinach Dal, Saag Paneer, Rice with Potatoes and Saffron, Raw Cilantro Lime Chutney, and this very spicy and easy Peach Chutney; all to feed 60 people. Other family members brought some incredible side dishes and appetizers such as Chicken Satay and Chicken simmered with Onions, Spinach, and Tomatoes.

This chutney recipe was a last minute addition of mine and we all thought it was so delicious that it deserved to be photographed and added to this blog!

The trick to removing the peach skin easily is to drop the peaches into boiling water for about 30 seconds. Remove the peaches with a slotted spoon and place them into an ice water bath. The skin will easily slip off with little effort. If your peaches are on the firmer side you may be able to simply remove the skin with a paring knife and skip the boiling water altogether.


Spicy Peach Chutney

Serve this flavorful, fresh chutney recipe over dal and rice or your favorite curry recipe. If you would like a milder chutney, simply omit the habanero peppers. If you don't have coconut sugar (a low-glycemic granulated sugar) on hand then feel free to use another granulated sugar such as raw cane sugar or Sucanat.

8 medium-sized ripe peaches, peeled and diced
the juice of 2 limes
3 habanero peppers, seeded and finely diced
2 to 3 jalapeno peppers, seeded and finely diced
1 1/2 tablespoons grated fresh ginger
4 to 6 cloves garlic, crushed
1/2 cup coconut sugar
few dashes sea salt or Herbamare

Place all of the ingredients into a medium-sized saucepan and set heat to medium. Note: I used an 11-inch skillet in this photo because it was the last pan in the house! Simmer covered for about 20 minutes over medium to medium-low heat then remove the cover and simmer for about 10 minutes more to let some of the liquid evaporate. Serve warm or chill and serve the next day. The flavors definitely improve with age. Source: www.NourishingMeals.com


More Indian-inspired recipes you might enjoy:


10 comments:

  1. Ooh - I just "processed" about a peck of peaches today. Made preserves and froze some. Definitely need to make this with some of those peaches. Sounds amazing!

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  2. Oh my, I just happen to adore Indian food and bought a 28 pound box of organic peaches today!!! Do you think I could use some honey in place of the sugar? I would use coconut sugar if I could find it, but I can't :(

    Also, PLEASE post some recipes for your favorite dals!!! I've got one I really enjoy, but I'm always on the lookout for some more to add to my repertoire.

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  3. Wonderful peach chutny....
    we make a similar chutny with ripe tomatoes , pineapples or any sweet n sour kinda fruit...
    I love your blog for the nutritious recipes.

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  4. Peaches are one of my favorite fruits. I'm eager to try them in a chutney...the thought never occured to me to prepare them this way before. Sounds divine! :)

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  5. This sounds delicious and if I make it mild, my often-picky kids might actually eat it! Like Mallory, I'd also love to see some of your other Indian recipes if you are able to post them. We've gotten into Indian style food lately with eating more whole foods, partially do to your blog (we had your vegetable curry a couple of nights ago), and would love to try more!

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  6. WOW!!!!!!!!! I am making this!!!! ASAP!!!!

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  7. That sounds delicious. I would like to make a raw version. I haven't tried coconut sugar yet, I bet it is good.
    Peace and Raw Health,
    Elizabeth

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  8. Thank you for the recipe, I have been wanting to make this. Reminds me of growing up and grandma's peach chutney.

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  9. This looks delicious! Do you think I could just use jalapenos in place of the habaneros? I can't eat really spicy food (or at least I don't like it too spicy!)

    thanks!

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  10. I made this and it was amazing! Went sooo well with the lentil dal.

    But the jalapeno fell out of the grocery cart, I think, so I had to use about 1/8 tsp (or maybe a little more) of cayenne. It was just the right amount of spicey.

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Thanks, and as always, Happy Cooking! Ali & Tom