- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 4 naan or pita breads
- 1 tablespoon butter
- 1/4 cup canola oil
- 1/2 teaspoon mustard seeds
- 1 red onion, sliced
- 12 cloves garlic, peeled and finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 6 fresh (skinned, pitted and quartered) or frozen and thawed peaches
- 1/2 teaspoon kosher salt
Directions
Cut naan or pita into triangle-shape wedges. Brush with butter and place under a pre-heated broiler. Let wedges crisp without burning. Remove from heat and set aside.
Preheat oven to 450° F.
In a cast iron skillet, gently warm canola oil and mustard seeds until seeds pop. Add onions and garlic and sauté for a few moments, then add cumin, coriander, turmeric and cayenne. Allow the spices to infuse the oil, then add peaches and season with salt. Stir well and place skillet in the oven and roast for 30 minutes.
Serve with naan or pita bread. Chutney can be served hot or chilled.
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