KHOOBANI CHATNI (peach and walnut)

KHOOBANI CHATNI (peach chutney with raisins and walnuts, 4 cups)

 Condiments, chutneys, peach chutney with walnuts 1  Condiments, chutneys, peach chutney with walnuts 2

Traditional with chicken, duck and pork, but also delicious with grilled butterflied leg of lamb with rogan josh marinade.

1-1/2 cups sugar

¼ cup white vinegar

1 teaspoon ground cumin

1 teaspoon red pepper flakes

½ teaspoon whole black peppercorns

¼ teaspoon ajowan seeds, or ½ teaspoon dried oregano

1 teaspoon fennel seeds

1 teaspoon coriander seeds

½ teaspoon kosher salt

½ teaspoon mustard seeds

4 cups (2 pounds) peeled, pitted and sliced peaches dressed in 2 tablespoons lemon juice

1 cup roughly chopped walnuts

1 cup dark raisins


  1. Combine all the ingredients except the peaches, walnuts and raisins in a 2-1/2 quart microwave-safe casserole and cover with lid. Cook at 100% power in a 650 to 700 watt carousel oven for 10 minutes (or until the syrup is thick and sticks to the bottom of the spoon).  Remove from the oven.
  1. Uncover and fold in the peaches. Cook, uncovered, at 100% power for 5 minutes (or until the peaches are cooked but not mushy).  Remove from the oven and set aside, covered with lid.  When cool, carefully fold in the walnuts and raisins.  Spoon chutney into sterilized jars, seal or refrigerate.  Let chutney ripen a day before serving.
  1. The chutney keeps well, stored in a covered container in the refrigerator, for several months.

 

from Julie Sahni, Moghul Microwave

SERVE WITH:  Grilled butterflied leg of lamb with Indian marinade

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