A few weeks ago I had made an Apricot Habanero Chutney. And since I made a ton of it, I had hoped that it would last me the whole year. Fortunately or unfortunately it was such a hit with my kids and friends that most of it is gone in just a couple of weeks! So two days ago I went looking for more apricots to make some more of the chutney but couldn’t find any ripe ones. Instead Eastern Peaches were on sale and so I bought those instead and made some spicy chutney out of them. It came out really well and this afternoon I had some with a hunk of salt Unikaas Reserve cheese on simple water crackers. It was a great combination because the cheese was salty and the chutney was sweet and sour!
1. 3 lbs of ripe peaches
2. 3 cups of sugar
3. Juice of one lime
4. 2 tablespoons of peach schnapps
5. 2 tablespoons of extra virgin olive oil
6. 1 star anise
7. 2 sticks of cinnamon
8. ½ in of fresh ginger root
9. 2 teaspoons of cumin seeds
10. 2 teaspoons of fennel seeds
11. 2 teaspoons of Nigella seeds
12. 2 teaspoons of black mustard seeds
13. 2 teaspoons of salt
14. 1 teaspoon of ginger powder
15. 1 teaspoon of red pepper flakes
1. Wash and chop the peaches in small pieces (throw away the stones).
2. Place the chopped peaches in a large heavy bottomed container and heat it over medium heat. Continue stirring frequently.
8. Also add the dry ginger powder and the cinnamon stick and the star anise to the pot and continue cooking for another 8-10 minutes or until the chutney looks thick and chunky.
9. In a small sauce pan heat the extra virgin olive oil and when the oil is hot, switch the heat off and add the following dry spices: cumin seeds, fennel seeds, Nigella seeds, mustard seeds and the red pepper flakes.
11. If the chutney looks thick and has the consistency of a thick jam, switch the heat off and if the chutney seems a bit runny even now, continue cooking it for more time until it looks thick and has the consistency of a jam.
12. Remove the Star Anise and the cinnamon sticks and pour the chutney in clean glass jars and seal them (by following the standard jarring instructions).
13. Serve this chutney with a cheese platter or you can use it as a glaze for grilled meats or shrimp.