Peach and curry leaf chutney

by Ed Halmagyi


  • 2 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1 Tbsp vegetable oil
  • 1 brown onion, diced finely
  • 5 garlic cloves, minced
  • 2 long red chillies, sliced finely
  • 5cm piece ginger, grated
  • 8 fresh curry leaves
  • 1 Tbsp ground coriander seed
  • 2 tsp ground turmeric
  • 1 cup raw sugar
  • ¾ cup cider vinegar
  • 1kg ripe peaches, roughly chopped


1 Cook the cumin and mustard seeds in a pan over a medium heat until the mustard seeds pop, then add the oil and onions and cook for 5 minutes, until well-softened.
2 Add the garlic, chillies, ginger and curry leaves and cook briefly, then mix in the coriander seed and turmeric. Cook until the mixture begins to catch on the bottom of the saucepan.
3 Stir in the sugar, vinegar and peaches, then simmer very gently for 1½ hours, until the chutney thickens and become golden-brown. Spoon into sterilised jars and seal while still warm. Store in a cool dark place and refrigerate after opening.