Recipe: Peach chutney
Makes about 2 cups
1 tablespoon neutral oil, like rice bran oil
1 teaspoon onion seeds (or nigella)
1 teaspoon whole cumin seeds
1 tablespoon fresh ginger, minced
½ teaspoon turmeric
4 to 6 peaches, peeled and diced (about 1 quart)
1 tablespoon white wine vinegar
1 teaspoon red chile powder
Salt to taste
1 to 2 tablespoons sugar (optional)
1. Heat oil in a medium saucepan over high heat. Once oil is hot, but not smoking, add onion seeds and cumin seeds. Fry for a minute. Do not let seeds burn.
2. Add minced ginger and turmeric; reduce heat to medium high. Cook, stirring continuously, for about 3 minutes.
3. Add peaches, vinegar and chile powder; use liquid to scrape any bits of ginger or spices that may have stuck to the bottom of the pan. Season with salt and taste. All fruit has different sugar levels. If you need to bolster the sweetness, add sugar. Simmer about 10 minutes on low heat. Peaches should be slightly soft but still hold their shape.
— Preeti Mistry, Juhu Beach Club