End of Summer Peach chutney
medium ripe peaches (1 ½ lb)
of grape seed oil
of nigella seeds
of fennel seeds
tbsp. of brown sugar
tbsp. of red wine vinegar
good of salt
of red chili powder
Heat a heavy bottom pan on medium high heat, add the oil and let it heat up. Add the nigella seeds, fennel seeds, and cloves to the pan. Roast the spices for 20 seconds till fragrant.
Add the chopped ginger and jalapeño to the pan. Fry for 30 seconds.
Add the peaches, brown sugar, salt, chili powder if using, and vinegar to the pan. Give the peaches a good stir, so that everything is well mixed.
Let the mixture come to a boil, and then lower the heat and let the peaches simmer.
Simmer on low for 30 minutes, stirring halfway through. Peaches will begin to soften, mash the peaches lightly with the back of a spoon.
After 30 minutes the chutney should have a thick syrupy consistency, if not cook for longer.
Taste the chutney and adjust to your liking. Add more chilies for more spiciness, add vinegar for more tartness, sugar for sweetness.
Notes: Remove the seeds from the jalapeño, if you can’t handle too much spice.