Peach Chutney | Home Cooking Series

This video is part of our Home Cooking Series, filmed at home with a focus on real techniques, ingredient behavior, and practical learning.

In this session, we make a sweet and gently spiced Peach Chutney using frozen peaches and whole spices. Rather than fixed timings, the emphasis is on how spices bloom, how sugar thickens, and how texture develops, so you can confidently adapt the recipe in your own kitchen.

This chutney works beautifully as a side, spread, or accompaniment to savory dishes and cheese boards.

⏱️ Timestamps

0:00 – Introduction & ingredient overview
02:07 – Tempering mustard seeds, kala jeera (Sahi Jeera) & dried chilli
02:56 – Adding ginger
03:10 – Cooking the peaches
04:10 – Sugar addition gloss stage
04:50 – Spices & final seasoning
06:18 – Finishing with roasted cumin

📝 Ingredients
• Frozen peaches, steamed, skinned & de-stoned
(Fresh peaches can also be used)
• ½ tsp mustard seeds
• ½ tsp kala jeera (shahi jeera / black cumin)
• ½ pinch dried ghost pepper (or 1 dried red chilli)
• 1 tbsp canola oil
• 1 tbsp grated ginger
• Pinch of salt
• 1 cup sugar
• ½ tsp garam masala (clove, cinnamon, cardamom blend)
• Pinch of mace
• Pinch of nutmeg
• 1 tbsp roasted cumin powder (to finish)

👩‍🍳 Method
• Heat oil over medium heat.
• Add mustard seeds and kala jeera; allow them to splutter.
• Add dried pepper and grated ginger; sauté for about 1 minute until aromatic.
• Add peaches directly to the pan and cook until soft and broken down.
• Add salt and sugar; cook until the mixture thickens and turns glossy.
• Stir in garam masala, mace, and nutmeg.
• Finish with roasted cumin powder just before turning off the heat.

💡 Pro Tip
Once sugar is added, lower the heat and cook patiently. Texture—not time—is the best indicator of doneness.

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