Peach Chutney, Major Grey's Style

There is a whole world of chutneys — a condiment made of fruits, vegetables, and spices. Different kinds of chutney are prevalent in South Asia, India, Pakistan, Nepal, and Bangladesh. They can be made with fresh ingredients or cooked, pounded until smooth or chunky. Vinegar, citrus juice, or tamarind paste can be added for preservation, or the whole mixture is fermented. Vegetables and spices can be fried in sesame or peanut oil for cooked chutneys. The recipes vary from region to region. Major Grey’s chutney was less spicy than Indian chutneys. This pungent, sweet and sour, bright fruit jam was ideal for traditional British boiled or roasted meat and poultry and English cheeses. Mass production of mango chutney aside, British housewives and cooks experimented with less exotic fruits and berries of Albion. Chutneys were made with local fruit, onion, vinegar, and sugar, boiled to thicken with the addition of various spices and herbs, most commonly ginger, mustard seeds, and different kinds of peppers. This recipe makes 1 pint of chutney.

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% Daily Values based on a 2,000 calorie diet

Step 1

Blanch and peel peaches. Dice peaches and onions. Slice garlic.

Step 2

In a sauce pan, mix all ingredients but spices and leave for an hour to draw juices, covered.

Step 3

Add spices and vinegar and slowly bring to simmering. Cook for about 40 minutes to thicken, stirring from time to time. Cook it not covered on the lowest heat.

Step 4

Transfer to clean glass jars and seal. Store in refrigerator for up to 2 weeks.

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