Peach Chutney

Ingredients

• 4 peaches (600 g each)
• 1 stalk lemongrass
• 1 Green Chili Pepper
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 large lemon
• 2 tsp green peppercorns (fresh or pickled from jar)
• 100 g whole cane sugar
• 1 pinch Ground cinnamon
• Salt
• 2 sprigs Mint

Instructions

1. 1.

   Briefly dip peaches in a pot of boiling water, then shock them with cold water. Score the skin with a small knife and peel it off. Cut the peaches in half, remove the pit, and slice into thin wedges.

2. 2.

   Trim the outer layer and the top and bottom ends of the lemongrass. Wash it and finely chop it. Wash the chili pepper, cut off the stem, and slice the pepper with seeds into fine rings.

3. 3.

   Heat a pan, add cumin and coriander, and roast for 1-2 minutes while stirring until fragrant. Transfer to a mortar and crush.

4. 4.

   Place peaches with lemongrass, chili, spice mix and lemon juice in a pot. Wash fresh peppercorns and pat dry; let pickled ones drain. Mix sugar, cinnamon and 1 tsp salt into the peaches, then warm everything together. Simmer the peach chutney over low heat uncovered for about 30 minutes until it thickens.

5. 5.

   Rinse mint leaves, shake off excess water, pluck them, and cut into fine strips. Fold the mint strips into the peach chutney. Spoon the chutney into hot-washed, drained screw-top jars and seal immediately.