Wednesday, November 10, 2010
A few months back, we'd gone peach picking at one of the local orchards and I came back with a whole lot of peaches. I used a couple of peaches to make this chutney. I'd bookmarked a recipe for methamba, a sweet and savory mango relish that I'd seen on Vaishali's Happy Burp, a long time back but never thought of making the relish when mangoes were still in season. I substituted the mango in the recipe with peaches and made a few other changes. In the end, I was not too disappointed with the way the recipe turned out.
2 large ripe peaches, peeled and chopped
1/2 tsp grated ginger
2 green chillies, finely chopped
Red pepper flakes
2 tsp sugar or jaggery (adjust according to taste)
1 tsp vinegar or lemon juice
1- 2 Tbsp oil
1 tsp mustard seeds
A pinch of asafoetida
A tiny pinch of fenugreek powder(too much of this will make the chutney bitter)
Heat oil in a pan and add temper it with mustard seeds, asafoetida and fenugreek powder.
Add ginger, green chillies and a pinch of red pepper flakes.
Stir in the peaches followed by the sugar/jaggery and salt and cook on medium heat till the peach pieces disintegrate and release their juices.
Add some vinegar or lemon juice for tartness at the end.
This chutney would go well with parathas and is great on toast too.