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).
- 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
- Slice onion and caramelise in Crede Grapeseed Oil with all spices and chilies.
- Add peaches and sugar
- Once sugar becomes syrupy, add honey and stir
- 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.)
- Fill into sterilized glass jars