Sunset – July 2019

2 tbsp. vegetable oil

1 tbsp. brown mustard seeds

½ cup finely diced onion

2 small dried hot red chiles

1 cup apple cider vinegar

1 cup packed light brown

sugar

1 tsp. garam masala

2 tsp. grated fresh ginger

2 garlic cloves, grated

Seeds from 3 to 4 crushed

cardamom pods

2 lbs. firm-ripe yellow peaches,

coarsely chopped

1. Warm a large saucepan over
   medium-high heat, then add
   oil. When it’s hot, after
   about 1 minute, add

mustard seeds and let them

pop, 20 to 30 seconds. Add

onion and cook, stirring oc-

casionally, until translucent,

3 to 5 minutes. Add red chil-

es and cook 20 seconds.

2. Stir in vinegar, brown sugar,
   garam masala, ginger, garlic,
   and cardamom. Bring mix-
   ture to a boil over high heat.
   Mix in peaches and return to
   a boil; then reduce heat and
   simmer rapidly, stirring of-
   ten, until chutney looks jam-
   my and is reduced to about 2
   ³₄ cups, 50 to 60 minutes.
   MAKE AHEAD Chilled air-
   tight, up to 1 month; serve at
   room temperature.

Peach Chutney

MAKES 2 3/4 CUPS / 1 1/2 HOURS

Unlike grocery store chutney, which can be quite sweet and one-dimension-

al, this sauce cooks up tangy, fruity, spicy, and bold. Serve it with samosas,

spoon it onto bruschetta or a cheese plate, or smear it in a turkey sandwich.

FOOD & DRINK

SUNSET JULY/AUGUST 2019 67 --

California-based recipe de-
veloper, food stylist, and
photographer Amisha Gur-
bani shares her favorite
fl avors and experiments—
including creations from
her native Mumbai, India—
on her blog Jam Lab (the-
jamlab.co) and on Insta-
gram @thejamlab.