Oven-roasted Sweet and Spicy Peach Chutney with Toasted Naan Crostini

Serves: 4

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Cut naan or pita into triangle-shape wedges. Brush with butter and place in 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 onion 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.

Recipe by Jayesh Rao, former PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: chutney, peaches, spices

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