Peach Chutney
Spinach Chutney



Peach Chutney

Chutneys can be used in a whole slew of places as a topping for a
hot and spicy dish, and a sandwich component (chutney and cheese melts
yum!), a dipping sauce for a kebab, stuffing for Cornish hen or
duck, a sauce for game meats, etc. The possibilities are endless!


Makes 6 cups

5 pounds peaches, peeled and chopped
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 teaspoon cardamom, ground
2 tablespoons pickling spice, ground
juice of 6 limes
juice of 2 lemons
1/2 cup brown sugar
salt, to taste
pepper, to taste
1/2 bunch cilantro, chopped fine

In a medium saucepot, combine all the ingredients except for the
cilantro. Bring to a boil and reduce to a simmer. If more liquid is
needed, add more lime juice.
Cook for about 15 minutes, or until it thickens up (remember it will
continue to thicken up as it cools).
Fold in the cilantro and let cool completely.



Spinach Chutney

1 quart bowl of fresh spinach finely chopped
1 large jalapeno pepper
1/2 cup sesame seeds
1/4 cup pine nuts
1/8 cup mustard seeds
1 teaspoon curry powder
1 teaspoon cumin

Steam spinach until tender. Set aside.
Place jalapeno pepper directly on iron grill of gas stove. Heat
until fully cooked.
Split pepper in half lengthwise and scrape out seeds. Set aside.
On dry frying pan, roast sesame seeds until tan in color. Set aside.
Roast pine nuts about 5 min. Set aside.
Roast mustard seeds until they start popping. Add a little oil, then
curry powder and cumin.
Put spinach and 1/2 of the pepper into blender or food processor,
followed by sesame seeds and a few of the pine nuts. Now add mustard
seeds and the curry-cumin blend. Pulse gently just a few times.
Place chutney on plate and surround with remaining pine nuts.


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