Peach chutney has the sweetness and tanginess to create a beautiful counterbalance to the spices in the main dish, Tomato Lamb Potjie.

This recipe comes to us courtesy of Rani, author of Feast of India: A Legacy of Recipes and Fables, which is a really good basic Indian cookbook.

Ingredients

• 1/2 cup cider ­vinegar
• 15 garlic cloves, peeled and finely chopped
• 1 1­-­inch piece of fresh ginger root, peeled and finely ­chopped
• 1 bay ­leaf
• 12 whole ­peppercorns
• 1/2 teaspoon ground mustard ­seed
• 1 cup brown ­sugar
• 1/2 teaspoon cayenne ­pepper
• 1/2 teaspoon salt
• 3 pounds fresh ripe peaches, peeled (optional), pitted, and finely chopped

Instructions

1. Place a medium pot over medium heat. Add the vinegar, garlic, ginger root, bay leaf, peppercorns, ground mustard seed, brown sugar, cayenne pepper, and salt, and stir constantly for 2 to 3 minutes. Add the peaches and mix thoroughly. Cover and simmer for 30 minutes, until the peaches are soft and mashed and the chutney is thick. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot. Remove from the heat and allow to cool.

2. Serve the chutney in a small bowl. To store, transfer it to a 16­-­ounce airtight jar and refrigerate for up to a ­week.

Other Sauces & Marinades

Apricot Jam
Arugula Sauce
Bordelaise Sauce
Chocolate Coffee Sauce
Cranberry Orange Relish
Cucumber Yogurt Sauce
Dill Mustard Sauce
Garam Masala
Homemade Crème Fraîche
Mango Chutney
Parsley Tarragon Sauce
Pesto
Pistou
Strawberry Jam
Tomato and Onion Raita
Tomato Sauce
Whipped Cream
Yogurt and Cucumber Raita

Tips

Key Indian Ingredients and Terms
Sambals