Curried Peaches

Of all the things you’re doing with peaches the question is, are you making curried peaches?

If you’re not making curried peaches, then you need to start! They’re absolutely delicious! Savory, sweet, with a hint of spice. This condiment is a perfect pairing with pork, chicken, or even with a nice vegetable dish. These stewed peaches are a delightfully easy to make and will bring new life to dishes they’re paired with.

In Punjab or most of North India for that matter, we don’t cook with curry powder. It’s as foreign to the cuisine as togorashi or harissa. But between these curried peaches and curry egg salad, I’m forced to admit that it’s a delicious addition to dishes. Normally, I’m not a fan of sweet and savory flavors together, but as with the curry powder, Thai and Caribbean dishes prove that I have no idea what I’m talking about and that sweet and savory were always meant to be paired together.

The first time I had anything like this dish was at a Trini restaurant, which if you haven’t had Trinidadian food, omg are you missing out! Now that I’m back after reminiscing about two of my favorite Trini restaurants (Pam’s Kitchen, in Seattle, and Freda’s in Manhattan)..actually, there is no coming back from great Trinidadian cuisine. Instead there’s just poutily moving on. So the bottom line is, make these peaches, they’re delicious! They’re reminiscent of some of my favorite Caribbean flavors and they’re shockingly easy to make!

Here’s a few more favorite condiments? Try these:

Curried Peaches

Course: CondimentCuisine: CarribeanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 lb peaches

• 1/2 lb tomatoes

• 1/2 cup chopped red onion

• 3 tablespoon minced peeled fresh ginger

• 1 teaspoon kosher salt

• 1 tablespoon vegetable oil

• 2 teaspoons curry powder

• 2 tablespoons sugar

• 2 tablespoon fresh lime juice

• 1/4 scotch bonnet or pepper of choice

Directions

• Bring a 4 qt saucepan full of water to boil.
• Cut a shallow X in bottom of each peach and tomato with a paring knife and blanch in 2 batches in boiling water 10 seconds.
• Transfer peaches and tomatoes into a bowl of ice water and let stand until cool enough to handle.
• Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into approximately 1-inch pieces. Coarsely chop tomatoes.
• Cook onion, ginger, and salt in oil in a saucepan over medium heat, stirring occasionally, until softened, 3-4 minutes.
• Add curry powder and cook, stirring constantly, 1 minute.
• Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes.
• Transfer to a bowl and cool, uncovered, then chill, covered, at least 6-8 hours.

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