Cape Malay Peach & Chilli Chutney

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Abalimi Harvest Of Hope had a whole lot of organically farmed chilies over and was kind enough to share the bounty with us. Well, since peaches are in season, the opportunity presented itself to conjure up a beautiful chutney–the Cape Malay way.

 To make a peach and chili chutney from scratch takes a bit of work, especially the peeling and dicing of the peaches, but it’s so worthwhile. Peach and chilli chutney is delicious with Biryani, as a condiment with cheeses or burgers and a winner as a take-along for braais. Also ideal as a marinate for sticky chicken or pork roast.

There are different ways of making a chutney, one could even roast the peaches to get a more smoky flavour, but for this recipe I chose to keep its imple (1). If you like you can add 1/2 pod of vanilla, for a slight distinction.  

Any natural oil with a high smoking point will do, but I suggest cold-pressed grapeseed oil from Crede Natural Oils, certainly because it is a local product but also because of its exceptional purity. Crede cold-pressed grapeseed oil is cholesterol free, high in Omega-6 fatty acids and Vitamin E and has a neutral taste, which makes it extremely versatile in the kitchen. (2)

Ingredients

  • 1 tbsp Crede Grapeseed Oil
  • 1 Onion from Harvest Of Hope, sliced
  • about 8 fresh peached, peeled and diced
  • 5 mixed red and green chilies from Harvest Of Hope
  • 1tbsp ground cumin
  • 1tbsp turmeric
  • 4 ground allspice   
  • seeds from 10 cardamom pods
  • 1/2 tsp ground coriander seeds
  • 1/2C brown sugar and 1/2C raw TNT honey
  • 1C Cider Vinegar
  • sea salt to taste

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Method

  1. Slice onion and caramelise in Crede Grapeseed Oil with all spices and chilies.
  2. Add peaches and sugar
  3. Once sugar becomes syrupy, add honey and stir
  4. Add vinegar and simmer for about 1 hour, stir occasionally to prevent from sticking until all liquid is dissolved (add water in the process and reduce further if necessary.) 
  5. Fill into sterilized glass jars

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Dennis Molewa

CEO

I believe in the nurturing power of natural food, flavours and spices.

Real food does not compromise on taste. It takes us back to flavour’s true origins.

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