wHB #248 – peach chutney with ginger and fresh chili

I’m being very lazy lately, in the kitchen that is :))) outside it is very different,

trekking or biking mostly of the time.

fortunately it is still August and I’m more or less on “holiday”.

this will end tomorrow, when I start guiding again. will be a very tough month 🙂

the rest of the family is working/studying and are rarely home at lunch..

being lazy in the kitchen means you have to engage your self somewhere else…

I do tablescaping!

so, when the table is set pretty and nice,
 the food can be less sophisticated,
 even the same dish served twice in a raw
 tastes different when the tablescape is different.

this was breakfast this morning

dinner yesterday evening

lunch for 5

dinner alone the other night

dinner with one of my sons niki, just the two of us

this recipe I found in my dear friend Genny’s blog

al cibo commestibile

Chutney di pesche con peperoni rossi

as I adore chutneys I absolutely had to try.

I used a different variety of peach (prunus persica) called Percoca

they are yellow hard and they are not downey, 
they are not that good to eat fresh,
 but perfect to make jams, juices and creams. 
I didn’t put the red bell pepper
 as the original recipe and used fresh chili instead of dried ones.

Peach chutney with ginger and fresh chili

you need:

2kg of peaches or percoche

4 fresh chilis (if they are big as mine in the photo)

1 tsp mustard seed

2 green cardamon seeds

10cm of ginger (I love ginger!)

juice of 2 lemons

340gr of sugar

2 small cinnamon sticks

in a big pan put all the seeds (mustard, cardamon) and let toast for a couple of minutes (not to much,
 the mustard begin popping up and out 
and the cardamon gets a bitter taste)

add the rest of the ingredients and let take a boil. 
cook gently for 25min then put away in a cool place till net day. 
(don’t leave the chutney in the pan, 
put in a glass or plastic bowl over the night)

the next day, finish cooking aprox an other 30min.

remove the ginger and the cinnamon.

pour in clean sterilized jars, close the lid tight and let cool up side down-

let rest in a cool, dark and dry place for at least 15 days perfore serving

(it is hard, I know I know :DDDD)

very nice with chicken, ham and cheese.

I wish you a nice week with this evening’s sunset

this recipe goes to my dear friend Astrid from 

Paulchen’s Foodblog

who kindly is hosting this week’s herbal blogging.

thank you for hosting Astrid! 

thank’s to Kalyn  who created this great event and

thank’s to Haalo who now managing it all 🙂

WHB Rules
Who’s Hosting?

Advertisement