It is peach season here in Shanghai and the markets are piled high with them. Although it has just begun already they are deliciously sweet and juicy. Eating them is a messy business as the juice tends to run right up your arm. Also the smell from them is so good, you can just tell a delicious juicy experience is lying just below that soft suede like skin.
I got a bit carried away buying them, and soon found I had more than I could eat. As I am trying to stay away from puddings at the moment peach crumble was off the menu. So I wondered what else I could make. We were having chicken salad for dinner so something to go along with it. Sometimes I just slice peaches on to the plate, but today I decided to make a peach chutney. Not a familiar sight on the supermarket shelves of Shanghai!
I found a recipe in Bill Granger's Asian cookbook, and knew this was what I wanted to make. Also I know everything I have cooked from his books has been successful simple and delicious. I would recommend any of his books.
As I have a limited kitchen at the moment I cooked it in a frying pan, I have one wok, one frying pan and a pot. A wooden spoon and spatula are my only stirring implements, so I can say for sure you don't need anything fancy to cook this dish.
2 Tbsp light flavoured oil
1/2 red onion. diced
2tsp mild curry powder
600g peaches, skinned,stoned and chopped
1 tsp finely chopped ginger, julienned
1 tsp soft brown sugar
1 Tbsp lime juice.
Heat oil in pan over a medium heat. Add onion and cook for 2-3 mins until it starts to soften. Add curry powder and cook for 30 seconds. Add peaches, ginger, sugar and lime juice and stir until sugar has dissolved. Simmer for 5 mins or until peaches have softened. Leave to cool.
As I said easy and fast but more importantly delicious.
Once again my serving dishes are somewhat limited, my shipment should arrive in 3-4 weeks, so when looking for something to out chutney in to photograph it the best I could come up with was an egg cup lol.
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