SAN FRANCISCO (KCBS)— With the stone fruit season in full swing, food and wine expert Narsai David opts to bypass nectarines, pluots, plums and even some of the crazy hybrids for a traditional peach to make his simple peach chutney.
NARSAI’S PEACH CHUTNEY
(Yield 3-4 Cups)
1-1/2 cups brown sugar
1 cup cider vinegar or white wine vinegar
1 large onion, chopped (about 2 cups)
1/2 cup sultanas (golden raisins) could be regular raisins
2 tsp yellow mustard seeds
1-inch knob fresh ginger, grated
1-1/2 tsp cumin powder
1 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp crushed red pepper
1 green apple, cored and coarsely chopped
1-1/2 lbs firm peaches, not peeled, coarsely chopped
Mix all ingredients except peaches in a heavy pot and cook over medium-high heat until onions are translucent and volume of liquid has reduced by 1/3. Add peaches and cook over high heat, stirring constantly until peaches take on a glistening, translucent appearance. Hot pack like preserves in small sterilized jars, or wait until cool and pack in a plastic tub to store in refrigerator.