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Fresh Peach Chutney
Servesabout 2 1/2 cups
Ingredients
- 4 tablespoons vegetable oil
- 1 medium sweet onion (such as Vidalia or Maui), chopped
- 1 1" piece ginger, peeled, julienned
- 4 whole star anise pods
- 2 bay leaves
- 1 cinnamon stick
- 2 tablespoons sugar
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 tsp paprika
- 1 teaspoon kosher salt
- 4 ripe peaches (about 1½ lb.), unpeeled, cut into small pieces
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and ginger and cook, stirring occasionally, until golden brown, 8–10 minutes. Add star anise, bay leaves, cinnamon stick, sugar, cumin seeds, mustard seeds, paprika, and salt and cook, stirring, until fragrant, about 3 minutes. Add peaches and cook, stirring occasionally, until softened and beginning to release their juices (but still hold their shape), about 5 minutes. Let cool slightly.
- Serve with Kerala-Style Fried Chicken (click for recipe).
- Do Ahead: Chutney can be made 5 days. Let cool; cover and chill.
Originally published at Bonappetit.com. Reproduced for personal collection.