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Category: Side dish
Prep Time: Cook Time: Total Time:
4 tablespoons vegetable oil
1 medium sweet onion (such as Vidalia or Maui), chopped
1 1 inch piece ginger, peeled, julienned
4 whole star anise pods
2 bay leaves
1 cinnamon stick
2 tablespoons sugar
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tsp paprika
1 teaspoon kosher salt
4 ripe peaches (about 1 1/2 lb.), unpeeled, cut into small pieces
Heat oil in a large skillet over medium high heat. Add onion and ginger and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add star anise, bay leaves, cinnamon stick, sugar, cumin seeds, mustard seeds, paprika, and salt and cook, stirring, until fragrant, about 3 minutes. Add peaches and cook, stirring occasionally, until softened and beginning to release their juices (but still hold their shape), about 5 minutes. Let cool slightly.
Serve with Kerala-Style Fried Chicken
Let bone in chicken marinade for about 5 hours in
2 serrano chiles, stemmed
2 garlic cloves, finely chopped
2 cups buttermilk
1/2 cup fresh cilantro leaves with tender stems
1/3 cup fresh mint leaves
2 tablespoons finely chopped peeled ginger
2 tablespoons kosher salt
DO AHEAD: Chutney can be made 5 days. Let cool cover
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Peach Chutney
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Category: Side dish
Prep Time: Cook Time: Total Time:
4 tablespoons vegetable oil
1 medium sweet onion (such as Vidalia or Maui), chopped
1 1 inch piece ginger, peeled, julienned
4 whole star anise pods
2 bay leaves
1 cinnamon stick
2 tablespoons sugar
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tsp paprika
1 teaspoon kosher salt
4 ripe peaches (about 1 1/2 lb.), unpeeled, cut into small pieces
Heat oil in a large skillet over medium high heat. Add onion and ginger and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add star anise, bay leaves, cinnamon stick, sugar, cumin seeds, mustard seeds, paprika, and salt and cook, stirring, until fragrant, about 3 minutes. Add peaches and cook, stirring occasionally, until softened and beginning to release their juices (but still hold their shape), about 5 minutes. Let cool slightly.
Serve with Kerala-Style Fried Chicken
Let bone in chicken marinade for about 5 hours in
2 serrano chiles, stemmed
2 garlic cloves, finely chopped
2 cups buttermilk
1/2 cup fresh cilantro leaves with tender stems
1/3 cup fresh mint leaves
2 tablespoons finely chopped peeled ginger
2 tablespoons kosher salt
DO AHEAD: Chutney can be made 5 days. Let cool cover
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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