Tuesday, August 17, 2010

peach chutney

this chutney was served at the first dinner party at local 123. originally it was part of a picnic plate with perfect potato salad and fra'mani sausages, but also made it's way into a few chutney goat sandwiches with happy boy lettuces.

1 # peaches, peeled and cut into small chunks

1 tsp. coriander seeds
1/2 tsp. mustard seeds
1/4 tsp. chili flakes
2 tbsp. olive oil
3 shallots
2 " fresh ginger, grated
1/4 tsp. salt

2 tbsp. sugar
1 tsp.-1 tbsp. apple cider or white vinegar

1. prepare peaches and set aside.

2. in a dry pan over low heat toast the coriander and mustard seeds gently.

3. add olive oil, shallots, ginger and salt and cook over medium heat until caramelized.

4. add peaches and sugar.

5. cook until mixture has thickened slightly.

6. add vinegar to taste.

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