BEACH PEACH CHUTNEY
Peaches sprout like crazy in Malibu. Blink and there are hundreds of mini peaches on your tree. You should be thinning them before 40 days and nights are over. If you want real size peaches then you need at least 6 to 8 inches between fruits so they have the chance to grow big. Of course, I fail on this every single year, year after year. Solution resolution, regardless of what size peaches you have, if you have too many, make some peach chutney. This chutney goes great with a rice blend and some simple grilled fish or chicken. A cool cucumber yogurt would be the perfect tart note.
Ingredients
- 4 large peaches, or 16 minis, ripe or not, chopped, no need to peel
- 1/2 yellow onion, chopped
- sprinkle of dried red chili pepper
- 1 teaspoon grated ginger
- 2 tablespoons agave
- splash of orange juice
- 1/2 teaspoon curry powder
- 2 cardamom pods, crushed in coffe grinder
- 3 tablespoons pomegranate molasses
Instructions
- Saute onion until just soft, add chili flakes and peaches, drizzle in agave, curry, ginger. and some orange juice. Cook until all is nice and soft, about ten minutes. Stir in cardamon seeds (discard dry pod cover) and sweeten with pomegranate molasses. Cool and serve room temp. Will keep for several days.
Photo and Food Styling by Mimi Newman