Gloriously ripe and deliciously sweet juicy peaches are in season right now. They are great to eat fresh or in a salad perhaps with some mozzarella, parma ham and some fresh basil with a little olive oil and black pepper flecks sprinkled on top. I sometimes like to transform them into an Indian inspired chutney that is so versatile and delicious that you’ll be making pots of it in no time at all.
As well as eating this chutney as a condiment to Indian dishes I also love it in sandwiches, with some cold or hot meats, fish, halloumi or any nice stinky and smelly cheese come to think of it. It’s perfect to take along on a summers day picnic – the sweet chilli notes adding that necessary kick to cheese baguette perhaps!
If your peaches are beginning to turn, then this is another great way to use them up. If you like this recipe try making my mango and tomato one which all require the Bengali five spice known as ‘panch phoron’. You can find it in your local Asian grocers or you can easily make your own and store it in a sealed jar for months – here is my recipe.
1 tbsp groundnut oil (or equivalent)
1 tsp panch phoron – Bengali five spice
1 large dried chilli, broken into 2 or 3 pieces
1/2 tsp turmeric
5 large juicy peaches, stone removed and cut up roughly into 2 cm cubes
2 tbsp plain flour
50ml cold water
1 tsp salt
1 tbsp caster sugar
1 large storage jar
1) Heat the oil and then add the panch phoron, dried chilli pieces and turmeric. Move them around the pan for 20 seconds before adding the juicy peach pieces. Stir into the ingredients and simmer gently.
2) In a small bowl add the flour and cold water and stir until smooth. Add to the peaches in the pan.
3) Add the salt and sugar and continue to simmer until the peach chutney has thickened. This will take no longer than 6 minutes. If you require it thicker add a little more four.
4) If eating on the same day, allow to cool completely before serving. If eating at a later date sterilise your jar by washing it thoroughly and then placing in a warm oven for 15 minutes. Add the chutney and once it has cooled it can be kept in the fridge for a couple of weeks.