Ginger Chili Peach Chutney | Easy Recipe

Homemade Ginger Chili Chutney
Homemade Ginger Chili Chutney

The first time ever I have made chutney, with fresh from Farm peaches.

Ever since I came back from The White Peaks, I have been having plum chutney, which I bought while we were coming back. The plum chutney from Fruitage, had a hint of garlic, that tasted delicious and I couldn’t stop raving about it. Certainly, one of the best parts of living in the mountains is the availability of fruits. Whether it was Apple Orchards in Manali, Homemade Apricot Jam in Leh, Cherries on the streets of Srinagar or fresh Watermelon juice in Pondicherry, I have always enjoyed fruits in every dish.

Honestly, even in desserts, I like fruity flavours more than chocolate.

So, when Aparupa (my friend and owner of The White Peaks) returned from her home stay, with a pack of peaches, fresh off her farm in Uttarakhand, I knew I could make a dessert. However, I felt that I could put these juicy, soft and fresh peaches to some novel use, as I was in a mood to learn something new.

My mother was already planning to make her famous delicious raw mango chutney. So I decided to join her and make a Peach Chutney.

I wanted a recipe, which would keep the freshness and flavour of the peaches intact and would have a distinct Indian taste. And, that’s when I found a recipe for Ginger-Chili Peach Chutney. I liked that the fiery flavours of chili and ginger were paired with juicy sweetness of peaches. A dash of lemon juice added the perfect relief to the chutney. With one bite one could relish punchy spicy-sweet-acidic flavours – all at once.

The challenge was, now, to pair it with the perfect snack. My mother (who has recently retired from work) and I, got together and made mini Potato Rolls. The potatoes were boiled, seasoned with garam masala, kasuri methi, salt, pepper, amchoor and caramelized onion. Coated with egg wash and breadcrumbs, they were deep fried in vegetable oil. Crunchy on the outside and gooey inside, this comforting snack could be the perfect finger food for all occasions.

Thanks to Aparupa, had she not given me those luscious peaches, I would have never made an effort to make the chutney and learn something new.

Also, my mother and I had a perfect day of bonding and learning. In the evening, when everyone got together, we ate those yummy potato rolls, with a hearty cup of chai.

So here I am, for the first time ever, sharing a recipe for a chutney:

Vegetable Oil 1 TBSP
Onions 1, sliced
Peaches 8 pealed and diced
Red Chilies 6, finely chopped
Cumin seeds 1 TBSP
Cardamom Pods 15
Ginger Thumb sized, peeled & julienne
Brown Sugar 200 grams
Cider Vinegar* 250 ML

Method:

  • Heat the oil, add cumin seeds and onions, sauté until light brown. Add rest of the ingredients and constantly stir while the sugar is being cooked. Keep the lid open and cook until the sugar is dissolved and the peaches soften up.
  • *I used freshly squeezed limejuice instead of cider vinegar, as I wanted to use only fresh ingredients for the chutney.
  • Keep the chutney in an airtight jar and refrigerate it. If refrigerated and stored properly, it can last for upto 4 weeks.

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