today, dear friends, i give you indian peach and tomato chutney.
and, i do so with love, eager enthusiasm, and great enjoyment.
this year, i’ve done my fair share of experimenting with all sorts of types of condiments– mostly pickles (rhubarb, beets, cucumbers, hot peppers), but also pasta sauce, pestos, and the like. making chutney, though, the ever illusive chutney, has been on my mind and in my dreams for a number of weeks, if not months. and, folks, this is a darned tasty chutney– the tanginess of the ripe tomatoes and apple cider vinegar, the spice and heat of the garlic and chili powder, the sweet warmth of the peaches… oh this stuff is great.
i’ve been working with the great folks at corktown community brunch on and off for a number of months now. when i read this month’s menu–an indian take on huevos rancheros–i couldn’t help but think about trying a peach chutney as a side. so, this month’s brunch will feature delicata sunshine chutney and indian pickles from the lovely suddenly sauer. it’s definitely an honor to share the table with such a happy pickler!
i welcome everyone in the greater detroit area to check out the brunch this sunday, september 19th! we’ll be at brother nature farm at 2913 rosa parks, in detroit from 11:00 am – 2:00 pm. come check us out!
and now for the recipe!
indian peach and tomato chutney
(for two quarts)
30 cloves garlic, minced
2 inches peeled ginger, minced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon pickling spice
1/4 teaspoon grated nutmeg
1 1/2 cups brown sugar
1 cup apple cider vinegar
3 litres peaches, chopped (bought them from a canadian vendor at e. market and can’t find conversion, about 6 pounds, i think!)
1 large tomato, seeded and chopped
1. combine garlic, ginger, salt, chili powder, pickling spice, nutmeg, brown sugar, and vinegar in a medium pot over medium heat. stir until combined, then stir frequently until thoroughly warm. add peaches and tomatoes, stir to coat.
2. bring to a gentle simmer. cover and continue to simmer for 30 minutes, until peaches and tomatoes are soft and the chutney is thick. be sure to stir occasionally to prevent sticking on the bottom of pan.
3. remove from heat, allow to cool. store in the fridge and enjoy!