PEACH CHUTNEY

PEACH CHUTNEY

After moving to Canada, I had heard many times that, in summer there are many ‘pick-your-own-fruit’ farms and you get a chance to pick fresh berries/fruits from the farm or orchards. If you are willing to pick your own berries, you can get an empty basket in 5-10 dollars, then go ahead and help yourself and fill your basket. It sounded like so much fun. On a road trip through the beautiful Okanagan Valley, I got to experience such a fruit picking, which I never had before in my life. Though in my long stay in Africa, I had a lot of experience of picking fruits and vegetables from my own kitchen garden but picking fruits from a farm with acres and acres of plants was another experience on its own!

Being vegetarian, my diet is depending a lot on fresh fruits and vegetables of any kind, so I am always interested in looking for new places/shops to get fresh fruit and vegetables whenever possible. Here, in summer a lot of varieties of fruits are available, so summer is the season when I use them in my culinary journey to make some old tried and tested recipes plus I try and learn some new recipes out of them.

This is a simple recipe, my mother was making the same type of chutney with mangoes so I tried with peaches once and really liked it, and so whenever fresh peaches are available I make this chutney. When peaches are in plenty here, I even freeze them for future use in winter. It is very easy to freeze peaches- rinse thoroughly and slice them; sliced peaches can be kept in the freezer in a zip-lock freezer bag.

  These are pics of my trip to Vancouver, a farm stall and an orchard where I picked peaches.

RECIPE

INGREDIENTS

• 2 Medium peach (100-150 grams)
• 1/4 fenugreek seeds
• 1/4 fennel seeds
• 1/4 mustard seeds
• 1 tbs olive oil
• 1 tbs brown sugar
• 1 tsp dry or fresh mint
• salt and chilli powder to taste
• 1/4 cup water
• 2 green chilies optional
• Juice of 1 lemon

METHOD

• Wash and slice peaches into small pieces.
• Heat oil in a frying pan, add fenugreek, fennel and mustard seeds in it, when the colour is slightly changed, add sliced peaches with salt and chili powder and green chili, roast for 2 minutes and add water.
• Cover it and leave it to cook for 8-10minutes.
• When peaches are soft, add sugar and cook for 2-3 minutes when cold add lemon juice.
• Serve when cool with any food or snack of your taste.

I am sharing this recipe as my blog post entry with Hearth and Soul blog hop and Meatless Monday
and with I am pinnable and Cook blog share party and Cook once and eat Twice with Fiesta Friday and Sweet Inspiration link party and Full plate Thursday